Irish Potato & Leek Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds depth of flavor.

Welcome to my kitchen, I'm Steve and in this episode, I'm going to be making a traditional Irish potato and leek soup.

The ingredients we need are potatoes that have been peeled, washed, and cut into bite-sized pieces, leaving them a little larger for a rustic soup.

We need leeks that have been sliced thinly, making sure to wash them thoroughly to remove dirt and sand.

Diced onion, minced garlic, chicken broth (or vegetable broth or plain water), butter, Irish oatmeal, salt, pepper, and nutmeg.

The first step is to melt butter in a pan over medium heat.

Once melted, add onions, garlic, and leeks, cooking until softened.

After the vegetables have softened, add the potatoes and stir slowly, allowing them to get a little color.

After about 10 minutes, the potatoes should start to take on a slightly brown edge.

Sprinkle the oats over the top and stir them in well, letting them cook for about 2 minutes.

Turn the heat down low and add the chicken broth and whole milk, stirring well.

Add salt and pepper to taste, cover, and allow to simmer for 1 to 1.5 hours, stirring occasionally.

After simmering, check that the potatoes are tender and the soup is thick.

Serve the soup with brown soda bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens