Chunky Irish Potato-Leek Soup
Versions of this soup have nourished generations. The onion and leek become sweet through long cooking, and the potatoes add a rich heartiness.
Serves: 6Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy
- 3 Tbsp. olive oil
- 2 large leeks, sliced
- 2 medium onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Tbsp. all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup water
- 6 Yukon Gold potatoes, chopped
- ⅛ tsp. cayenne pepper
- 1 cup 1% milk
- 1 cup fat-free half-and-half
- ¼ tsp. ground nutmeg
- 2 Tbsp. chopped chives
- In a large soup pot, heat olive oil over medium heat and add sliced leeks and onion. Cook and stir for 10 minutes or until the onion mixture is just starting to brown and is very soft. Add garlic and cook for an additional minute.
- Blend in flour; cook and stir for 3 minutes until bubbly. Add broth, water, and potatoes. Bring to a simmer, then reduce heat to low, cover, and simmer for 15–20 minutes or until potatoes are tender. Mash some of the potatoes with a potato masher, leaving some whole.
- Stir in cayenne pepper, milk, half-and-half, and nutmeg and heat until soup steams. Add chives and serve immediately.