Irish Vegetable Potato Leek Soup
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients:
3 tablespoons butter
1 medium onion, chopped
1 leek cleaned and thinly sliced into half moons (white and light green parts)
3 russet potatoes, peeled and diced
4 cups vegetable stock
2 cups water
2 carrots chopped
3 celery ribs chopped
1/2 cup half and half, optional
salt and pepper to taste
Directions:
Melt the butter in a medium-size Dutch oven. Once melted, add the onions, leeks, and potatoes. Sauté for 5 minutes, or until softened and beginning to brown.
Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.
I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that’s completely optional. You need to do this before the next step if desired.
Puree the soup until it’s smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.
Notes:
Can I Make This Soup Vegan?
With a couple of simple substitutions, this soup can become naturally vegan. Swap the butter for olive oil or coconut oil. The optional cream can be skipped, or a non-dairy cream can be added instead.
Nutritional Facts:
Serving: 1g | Calories: 191kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 595mg | Fiber: 3g | Sugar: 5g
Recipe courtesy of 31 Daily.com
