Irish Potato and Leek Soup

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  • 2 tablespoons vegetable oil
  • 2 cusp leeks, chopped
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes, coarsely chopped
  • 4 cups vegetable stock or water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups light cream
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh tarragon, chopped


  1. In a large saucepan, heat the oil and add the leeks, celery, onion and garlic.
  2. Sauté over medium heat for about 7 minutes, until the vegetables are soft.
  3. Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
  4. Add the light cream and herbs and return to a light simmer, stirring occasionally.
  5. Remove the soup from the heat and let sit a few minutes before serving.
  6. To thicken, either mash the potatoes against the side of the pan with the back of a spoon or puree batches of the soup in a blender or food processor.
  7. Serve with warm bread.

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