Prep 15 mins
Cook 30 mins
There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.
- Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
- Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
- Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
- Puree the soup in two batches in a blender and add the balance of the stock.
- To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.
Every time I make this, it is a huge hit! I'm constantly getting requests for it. Sometimes I use a little bit more of the green sections of the leeks and it makes the whole soup turn green, which all my friends and family seem to get a kick out of. I always use way more garlic, I never use the celery or scallions (I always forget to buy them), mushrooms go well in this soup, and most times I forget its on the stove and it tastes better for the longer simmering. :D Thanks for sharing!!
delicious!! i've eaten leeks before, but never cooked with them myself -- i don't remember them being this good! i made a couple of minor changes: 1. i forgot to buy celery and was too lazy to go back to the store, so no celery. 2. i only used just over 4 cups of vegetable stock. maybe my potatoes were on the small side, but i felt like if i added more stock it would have been too runny. 3. i only pureed half of the soup. just a personal preference, i guess. it will be served tonight with some irish soda bread for st. paddy's. (not bad for a scottish girl!)
Mmm, this was yummy!