Potato and Leek Soup

Here in Ireland, October often brings its fair share of wild weather, making it the perfect time to cosy up with a delicious, hearty soup! There’s nothing quite like curling up with a warm bowl of goodness—it’s the ideal excuse to light the fire and enjoy a Netflix binge!

This delightful soup is not only satisfying but also budget-friendly! With leeks in season until April, you can whip up a nutritious meal without breaking the bank. So, let’s embrace the autumn vibes and treat ourselves to this healthy and tasty soup today!

Serves 4-5

Ingredients

Knob of butter 

1 Onion, peeled and roughly chopped

2 Celery stalks, washed and roughly chopped

500g Leeks (3/4 medium stalks), trimmed

650g-700g Potatoes (4 medium potatoes), peeled and cut into rough chunks

1 litre Chicken stock, approx.

Salt and white pepper to taste

Method

1. Prepare the onion and place it into a large saucepan with the knob of butter. Cover and cook gently over a medium heat without colouring for 4-5 minutes or until the onion has softened and become slightly translucent. 
2. Carefully place the tip of a sharp kitchen knife about 4cms from the root end of each leek, slice the leek towards the green leafy end, turn the leek 90º and repeat. Your leek should now be cut into quarters but still remain intact, rinse the leek under cold running water, this will make it easier to wash the grit from the inner leaves without the leeks falling apart. Once thoroughly washed, chop the leeks into 1cm chucks, add them to the onions, cover and sweat for 5-6 minutes or until they have softened.
3. Prepare the potatoes and cut into roughly the same size chunks so that they all cook at the same time. Add the potatoes and the celery into the saucepan and stirring quickly to prevent them from sticking to the base of the pan and burning, cook for one minute.
4. Add enough chicken stock to cover all the vegetables, cover and simmer over a medium heat for 12-15 minutes or until the potatoes are tender.
5. When the vegetables are completely cooked, whizz with a hand blender or carefully transfer to a liquidiser and blend until smooth, adding more chicken stock to thin if necessary. Taste, season and reheat if needed. Serve piping hot for an instant warming lunch with your favourite crusty bread or with a toastie!