Creamy Irish Leek and Potato Soup
This creamy Irish Leek and Potato Soup is a deliciously savory and satisfying light dinner that is perfect served with lots of crispy, crumbled bacon bits on top and a loaf of Irish soda bread with plenty of butter.
Servings: 6 people
Calories: 347kcal
Ingredients
- 8 slices thick-cut bacon, chopped
- 2 Tablespoons butter
- 2 lbs Yukon gold potatoes, diced into bite-size pieces
- 3 leeks, white and light green parts only, chopped and thoroughly rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 2 sprigs fresh thyme
- ½ cup heavy cream
Instructions
- In a dutch oven, cook the bacon until crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towel. Drain grease.
- Melt the butter in the dutch oven with the fond from the bacon. Add the chopped leeks and onions. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes until soft. Add garlic and cook for another minute.
- Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.
- Remove the thyme sprigs, then transfer ⅔ of the soup to a blender and blend until smooth or use an immersion blender, if you have one, to partially blend the soup, leaving some chunks whole depending on how much of the soup you like pureed. Return to pan and add the cream. Stir to combine and cook another 3-4 minutes.
- Serve with the cooked bacon sprinkled over the top for presentation, or just stir it into the soup.
Nutrition
Calories: 347kcal | Carbohydrates: 26g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 1411mg | Potassium: 902mg | Fiber: 4g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 6mg