Creamy Irish Potato Soup
This velvety smooth and deeply comforting Irish potato soup is the ultimate cold-weather warmer, transforming the humble potato into something luxurious and elegant with the addition of leeks, stock, and a swirl of cream. It is endlessly satisfying served with a thick slice of warm soda bread and represents the best of Irish farmhouse cooking in its purest and simplest form.
A silky smooth and warming Irish soup made from floury potatoes, leeks, and cream with rustic depth of flavor.
Nutrition per serving
Ingredients
Main
Vegetables
Liquid
Dairy
Instructions
Soften the Aromatics
Melt the butter in a large heavy-bottomed pot over medium-low heat. Add the chopped onion and sliced leeks and cook gently, stirring occasionally, for about 10 minutes until completely softened and sweet but not browned. Season lightly with salt and pepper during this process.
Add Potatoes and Stock
Add the diced potatoes to the pot and stir to coat them in the buttery leek mixture. Pour in the stock and bring to a boil over high heat. Reduce the heat to a steady simmer, partially cover the pot, and cook for 20 minutes until the potatoes are completely tender and beginning to break down.
Blend Until Silky
Remove the pot from the heat. Use a stick blender to blend the soup directly in the pot until completely smooth and silky. Alternatively, transfer in batches to a countertop blender, always being careful with hot liquid. If the soup is too thick, add a little more warm stock to reach your preferred consistency.
Finish with Cream and Serve
Return the pot to low heat if necessary and stir in the double cream. Taste and adjust seasoning generously. Ladle into warmed bowls and finish with a small swirl of extra cream and a grind of black pepper. Serve immediately with warm soda bread or crusty rolls.
Substitutions
Common mistakes
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