Soups
Irish potato soup
A smooth, buttery potato and leek soup the way Irish grandmothers make it, finished with milk, a little cream and chives.
- 50 min15 prep · 35 cook
- EasyDifficulty
- 320 kcalper serving
Ingredients
4 servings
- Butter50 g
- Onion1
- Leek1
- Floury potatoes800 g
- Chicken or vegetable stock1 l
- Milk250 ml
- Single cream100 ml
- Chopped chives2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Melt the butter in a large pot and cook the chopped onion and sliced leek gently with a pinch of salt until soft, without colouring.
- 2
Add the peeled, diced potatoes and stir to coat them in the butter.
- 3
Pour in the stock and simmer until the potatoes are very soft.
- 4
Blend until smooth, then stir in the milk and reheat without boiling.
- 5
Season well, swirl in the cream and serve with chives and black pepper.
Tips and questions
- Which potatoes are best?
- Floury ones like Maris Piper or Rooster give the smoothest, creamiest soup. Waxy potatoes can turn gluey when blended.
- Can I freeze it?
- Freeze it before adding the milk and cream, then stir them in as you reheat. Potato soups with dairy can separate when frozen.
- What do I serve it with?
- Irish brown soda bread with butter is the classic match.
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