Leeks grow wild in Ireland, as do many herbs and wild garlic (close in look and flavor to ramps). We had an entire day of urban foraging while I was at school in Dublin, we headed down to Greystones to meet up with a chef and foragers, Niall and Paul of Nádúr Collective. It was amazing what one can find growing along the side of a road if you know what to look for. Then we went and cooked some amazing meals with the herbs, greens, and grasses we collected.
This time of year, spring is the perfect time to make this light Leek and Potato Soup. I use a waxier potato like Yukon Gold and leave the skins on, since it all gets whizzed in the blender anyway. Pair it with Seedy Brown Bread or Irish Soda Bread, and you are all set.
Ingredients for Leek and Potato Soup:
- leeks, well washed, and some onion
- potatoes, I like a waxy Yukon Gold, to peel or not, your choice
- garlic and fresh thyme
- dijon
- whole milk
I made this delicious Leek and Potato soup (along with my Irish Soda Bread recipe) on a local afternoon TV program, Twin Cities Live, it was such a great experience. Loved seeing how a show was put together. Let’s hope I get to go back sometime soon!
Leek and Potato Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 45-50 mintues
- Yield: 4-6 1x
- Category: Main meal soup
- Method: Stovetop
- Cuisine: Irish
Description
Spring has sprung, and this soup is perfect for the crisper weather.
Ingredients
- 2 tablespoons of delicious, golden, Irish butter
- 2 cups chopped leeks*, white and light green parts (about 2 small leeks)
- 1 onion, chopped (about a cup)
- 4 garlic cloves, whole
- 6 fresh thyme sprigs (tie in a bundle with kitchen twine, so you can fish them out easily)
- 1 teaspoon kosher salt (affiliate link)
- 1 tablespoon white wine vinegar
- 2 cups chicken stock
- 2 cups whole milk
- 1 pound Yukon gold potatoes, about 3, diced (I leave the skins on…)
- 1/4 cup of oats
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg or a few scratches of fresh
- Fresh cracked black pepper
Instructions
- Heat butter in a large pot or Dutch oven over medium heat. Add the leeks, onions, garlic, and thyme sprigs (you’ll fish them out later), and season with a good pinch of kosher salt (affiliate link), and several grinds of pepper. Sauté for about 10 minutes, stirring often, until softened.
- Stir in the white wine vinegar and Dijon, and cook, stirring, for about 30 seconds, and then add the chicken stock, potatoes and oats. Sprinkle (or grate) in the nutmeg. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes until potatoes are completely tender when pierced with a fork.
- Let cool slightly. Pluck out the thyme sprigs, then transfer the soup to a blender. Blend until smooth. Take care when blending the hot soup, it expands and can go all over your kitchen. Place a towel over the lid, just in case, and work in batches if necessary.
- Return the smooth soup to the pot and add the milk. Return to a simmer, season to taste with more salt and pepper.
Crispy Fried Leeks can be purchased in many grocery stores and are a tasty garnish. Completely optional, of course!
Notes
*see the video above on how to clean the grit and sand from your leeks. use the tender white and light green/yellow parts, save the dark, tougher tops for soup stock.
Thanks for stopping by, let me know if you try the recipe, and how you like it!
Our family has this delish soup on repeat. Yum!
I’m dying to try all of your recipes but this one first…Can I do this without the oats?
Absolutely, you can omit the oats, I just love the flavor and nuttiness they give, but this soup is delish without them.
Thanks for the comment! Sorry for the late response!
Shelagh