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Creamy Potato Leek Soup

Close-up of a bowl of creamy soup topped with fresh chives, perfect for carrot banana muffins.
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A simple and creamy potato leek soup recipe, authentically Irish and perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 large leeks, white and light green parts only, washed well and sliced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup milk (or heavy cream for extra richness)
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped, for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Do not brown.
  2. Pour in the broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 15-20 minutes.
  3. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. If using a standard blender, work in batches and do not overfill.
  4. Return the soup to the pot if you used a standard blender. Stir in the milk or cream. Heat gently over low heat until warmed through; do not boil.
  5. Season with salt and pepper to taste.
  6. Ladle soup into bowls and garnish with fresh chives.

Notes

  • For a rustic texture, leave some small potato chunks unblended.
  • Serve with crusty brown bread for a complete Irish meal.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://tastethisplate.com/carrot-banana-muffins-recipe/