Description
A warm and comforting Irish soup made with fresh vegetables, potatoes, and a rich broth. This simple yet delicious dish is perfect for chilly days.
Ingredients
Units
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- 2 tbsp butter
- 1 onion, finely chopped
- 2 leeks, white and light green parts, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream (optional for creaminess)
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables – In a large pot, melt butter over medium heat. Add the onions, leeks, carrots, and celery. Cook for about 5 minutes until softened.
- Add the Potatoes and Broth – Stir in the potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until potatoes are tender.
- Blend for Creaminess (Optional) – For a creamy texture, remove the bay leaf and blend half of the soup using an immersion blender or a regular blender.
- Finish and Serve – Stir in the milk or cream if using. Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
Notes
- You can add cooked bacon or ham for extra flavor.
- For a vegan version, use olive oil instead of butter and replace milk with a plant-based alternative.
- Serve with warm Irish soda bread for a complete meal.