Steaming Irish Potato and Leek Soup
Anraith Prátaí agus Cainneanna·(Ahn-rah Praw-tee ah-gus Kahn-ya-nah)
Chapter 3: The Food Mom Made When I Was Sick (Invalid Cookery and Healing Bowls)
There is an undeniable, life-affirming magic in a steaming bowl of potato and leek soup. Once the cornerstone of the nineteenth-century sick-room diet, this recipe relies on the humble synergy of good Irish butter, starchy potatoes, and the sweet earthiness of gently sweating leeks. It requires no culinary acrobatics and skips the complicated techniques entirely. It goes down like a warm, butter-soaked hug on a miserable day—the absolute cure for whatever ails you.
Before you start
Wash the leeks well.
They are notorious for hoarding grit and sand between their layers.
Cube the potatoes evenly.
Cut them into uniform one-inch pieces so they cook at the exact same rate.
Ingredients
- Irish salted butter4 tablespoons
- large leeks white and light green parts only3
- medium yellow onion roughly chopped1
- cloves garlic minced2
- Russet or Yukon Gold potatoes peeled and cubed2 pounds
- high-quality chicken or vegetable broth4 cups
- water1 cup
- fresh thyme2 sprigs
- bay leaf1
- heavy whipping cream1/2 cup
- kosher salt1 teaspoon
- freshly ground white pepper1/2 teaspoon
- fresh chives or parsley choppedfor garnish
Method
- 01
Clean the leeks thoroughly to remove hidden dirt.
Cut off the dark green tops, slice the leeks in half lengthwise, and rinse them vigorously under cold running water before slicing into half-moons.
- 02
Melt the butter in a heavy pot and gently sweat the leeks and onions.
Stir the vegetables to coat them in butter, cover, and cook on low for 10 to 15 minutes until soft and translucent. Do not let them brown.
- 03
Simmer the potatoes and aromatics until completely soft.
Add the potatoes, garlic, thyme, bay leaf, salt, pepper, broth, and water. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 to 25 minutes until the potatoes offer no resistance to a fork.
- 04
Puree the soup into a smooth and velvety liquid.
Discard the thyme and bay leaf, then use an immersion blender directly in the pot to blend the soup until entirely smooth.
- 05
Finish with the heavy cream and gently reheat.
Stir in the cream over low heat just until steaming, being careful not to let it boil so the dairy does not curdle.
- 06
Garnish and serve immediately.
Ladle the hot soup into deep bowls, top with the fresh herbs, and serve with a thick slice of buttered brown bread.
Notes
Thicken the soup with oats for a deeply historical twist.
Sprinkle a quarter-cup of rolled or steel-cut Irish oats into the pot along with the broth to break down during the simmer for an earthy thickness.
Leave a little texture if you prefer it over a completely smooth puree.
Blend only half the soup, leaving chunks of tender potato and leek suspended in the creamy broth.
Make it vegan and dairy-free if you need to beat sinus congestion.
Substitute the butter with high-quality olive oil and omit the heavy cream entirely; the potato starches provide a naturally creamy texture on their own.
From The Irish American Table.