Silky Potato and Leek Soup
Anraith Prátaí agus Cainneanna·(ahn-rah praw-tee ah-gus kahn-yuh-nuh)
The Midday Warmth: The Big Pot on the Stove
She washes the sand out of the supermarket leeks. She drops a half-stick of Kerrygold butter into a heavy Dutch oven. She lets the ingredients do the heavy lifting. The smell of butter, onions, and potatoes melting together on the stove is the smell of absolute safety.
She presses a parchment paper lid—or just the wrapper from the stick of butter—directly against the vegetables to trap the steam and coax the delicate essence out of the leeks and starchy potatoes without browning them. The potatoes collapse into the broth, the yellow butter pools at the edges, and the pot sits quietly on the back burner. This is not the flour-thickened version you find in theme pubs.
Before you start
Purge the leeks of sand.
Leeks in American supermarkets are notoriously sandy. Slice the leeks first, then submerge them in a bowl of cold water, allowing the grit to fall to the bottom before gently lifting the clean leeks out from the top.
Ingredients
- grass-fed Irish butter4 tbsp
- Russet potatoes1 lb
- fresh leeks1 lb
- yellow onion1 small
- light chicken or vegetable stock4 cup
- heavy cream1/2 cup
- whole milk1/2 cup
- sea salt1 tsp
- white pepper1/2 tsp
- fresh chives2 tbsp
Method
- 01
Prepare the micro-climate.
Cut or fold a piece of parchment paper—or simply save the wrapper from your stick of butter—into a rough circle that fits snugly inside your heavy-bottomed soup pot.
- 02
Coat the vegetables in butter.
Melt the butter in the pot over low to medium-low heat. Once it foams, immediately add the diced potatoes, onions, and leeks, tossing them thoroughly so every piece glistens. Season generously with the salt and pepper.
- 03
Sweat the vegetables under the cartouche.
Press the parchment circle directly down onto the vegetables, then place the heavy lid on the pot. Let them sweat over gentle heat for exactly 10 minutes. The paper traps the steam, softening the vegetables without any browning. If you hear loud sizzling, turn the heat down to a quiet hiss.
- 04
Simmer briefly.
Remove the pot lid, peel off and discard the parchment paper. The vegetables should be pale and fragrant. Pour in the hot stock, bring to a gentle boil, and immediately reduce to a simmer. Cook for 10 to 15 minutes, stopping as soon as a potato cube yields effortlessly when pressed against the side of the pot with a spoon.
- 05
Blend until silky.
Remove from the heat. Using an immersion blender or standard blender in batches, purée the soup until incredibly smooth. The starch from the Russet potatoes will naturally thicken the broth to a velvety consistency. Do not over-blend, or it will turn gummy.
- 06
Enrich and serve.
Stir in the heavy cream and whole milk. Taste and adjust the salt, as potatoes absorb quite a bit of it. Reheat gently if needed without letting it boil. Serve in warm bowls, garnished with a swirl of cream and fresh chives.
Notes
Respect the starch.
The canonical Irish soup requires high-starch, floury potatoes like Golden Wonders. For the American kitchen, the Russet potato is the only texturally accurate substitution. Waxy varieties like red or Yukon Gold lack the necessary starch and will turn to glue when blended.
Make it ahead.
Like most peasant-origin dishes, this soup benefits from resting. It can be made ahead and kept in the fridge for up to 3 days, though the cream and milk should ideally be stirred in just before serving.
From Cook Irish-American Food.