Irish Potato Leek Soup

Irish Potato Leek Soup? I don’t often characterize a recipe by its country of origin. It’s hard to peg a dish as being from this country, or that one. Traditional foods we enjoy regularly – think ratatouille, roast chicken, or potato salad – have been influenced and morphed by so many cultures, it’s hard to pin it on just one country.

Of course, there are a few obvious no-brainers. French fries definitely came from France. Pizza is without question Italian. And hamburgers originated – where else – in Hamburg, Germany. (Actually, that last one seems to be true, if Wiki is to be trusted.)

When it comes to this potato leek soup, however, I have no qualms whatsoever about pinning it on the Irish, After all, this particular recipe was dictated to me by none other than my very Irish friend, Adrienne. After a few glasses of wine. Finally, there are potatoes in it. If that doesn’t say I’m Irish to you, then you are just not paying attention.

This simple, savory soup can be served just as is, or you can load it up with your favorite potato-friendly toppings. We used crisp bacon and cheddar, which made for a very nice meal more than once. Leeks, if you are not familiar with them, are a cousin to the onion, though much longer, and with a milder taste. They are also unusually filthy – I’m talking bits of mud nestled in between the layers – and so you do need to separate the layers and give a good rinse before you chop them up.

I managed to snap several photos, just to show you how easy this soup is to make.

Step 1: Saute the leeks.
For Step 2: Simmer the leeks and potatoes in broth.
What comes next? Step 3: Puree the soup, then return to the pot.
Step 4: Stir in the half-n-half and adjust the seasonings. Reheat if necessary.
I tested this out on my mum, husband, two teenage boys, my foodie 12-year-old, and the fairly picky 8-year-old. There seems to be an age-related acceptance scale, since all of us 14 and older enjoyed it, while the other two opted out. Ah well, it’s a good thing my two youngest have other redeeming foodie qualities. One literally craves salads, while the other gets very excited about things like broccoli, fresh mangoes, and tomato soup. These are the little rays of hope to which my foodie heart clings.

Enjoy this warming, creamy soup unloaded (aka au natural)…
Or loaded. Similar to my state of being while discussing the recipe with Adrienne.

Irish Potato Leek Soup

Recipe adapted from a true Irish lassie
Yield: makes ~8 cups

Prep time: 15 minutes      Cook time: 30-45 minutes

3 leeks, trimmed, washed, and chopped (use only the white part and about 1″ of the green)
3 baking potatoes, peeled and cut into chunks
2 tablespoons olive oil
4 cups reduced sodium, fat free chicken broth (or vegetable broth)
1/2 to 3/4 cup half-and-half
salt and pepper, to taste
Crisp bacon bits, shredded cheddar – optional toppings

Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the chopped leeks, and sauté until softened, 5-7 minutes. Next, add the potatoes and broth, and cover. Bring to a boil, then reduce to simmer for about 30 minutes, or until potatoes are tender. Puree using an immersion blender, or in a food processor. Return to the pan, add the half-and-half, and slowly reheat. Do not allow to boil once the half-and-half has been added. Taste, and add salt and pepper as desired.