How to Make Irish Potato Soup

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health, while margarine is often cheaper.

Start by dicing onion, celery, and russet potato.

Heat a splash of vegetable oil in a pot.

Add diced onion and celery to the pot and sweat them without browning for a light color.

Add a little bit of fortified chicken stock to moisten the vegetables and prevent browning.

Add the diced russet potato to the pot and discard any excess water.

Let the mixture simmer for about 40 minutes.

Prepare fried leeks by julienning them and starting them in cold oil to avoid burning.

Fry the leeks in vegetable oil until crispy, maintaining some green color.

Remove the crispy leeks from the oil and set aside for garnish.

Use an immersion blender to puree the cooked celery, carrots, onions, potatoes, and chicken stock until smooth.

Return the pureed soup to the heat to reduce further.

Add cream to the soup for richness and adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with fried leeks and roasted fingerling potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens