Potatoes and Leek Soup

Potatoes and Leek Soup

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Course Main Course, Soup, starter
Cuisine Irish
Servings 4


  • 2 tbsp oil
  • 1 onion finely sliced
  • 2 leeks finely sliced
  • 2 garlic cloves crushed
  • 1 tbsp. fresh oregano leaves + extra to serve
  • 2 large rooster potatoes grated
  • 700 ml vegetable stock warmed
  • 1 tsp bicarbonate of soda optional
  • 100 ml cream
  • 4 slices bread to serve
  • salt and freshly ground black pepper


  • In a large pan, over a low heat, gently heat the oil and add the white part of the leeks, onions, garlic.
  • Season with salt and pepper, then cook for about 3 - 5 minutes until softened without colouration. Add the potatoes and the vegetable stock and bring to boil. Cover with a lid and let the soup simmer very gently for a further 15-20 minutes or until the vegetables are softened.
  • In the meantime, in a second saucepan filled with boiling water. Add the bicarbonate of soda and salt. Add the green part of the leek and boil for 3-5 minutes until just softened.
    The bicarbonate of soda will help keep the green colour of the leeks.
    Remove from the heat into a colander and cool the leeks to stop them overcooking in cold water for 2 minutes. Remove from the water and keep aside until needed.
  • When the vegetables in the soup saucepan are soft, remove from the heat and add the boiled green leek pieces.
  • Using a stick blender, process the soup until smooth. Check the seasoning and add the cream. Check the texture and add some water if needed to loosen the texture.
  • Serve the soup with a swirl of extra cream, sprinkle with fresh herbs and some fresh bread.
Keyword Kevin Dundon, soup

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