Leek and Potato Soup Print

Leek and Potato Soup

Serves 4-6

1 tbsp olive oil
30g butter
1 medium onion, diced
500g (2-3 medium) whole leeks, trimmed, carefully washed and thinly sliced
1.2 litres chicken stock (use only 2 stock cubes)
500g potatoes, peeled, quartered lengthwise and finely diced
salt and pepper, to taste
1 tbsp finely chopped fresh chives, optional


  1. In a large saucepan, melt the oil and butter over medium heat.  
  2. Add the onion and leeks and sauté just until they begin to soften, 3-5 minutes.
  3. Add the stock and potatoes and bring to the boil.  Reduce the heat to low. cover and simmer until the potatoes are very tender, about 20 minutes.
  4. Liquidise with a handheld blender.
  5. Season to taste with salt and pepper.
  6. Ladle into warmed bowls and garnish with chives / cream etc.

Cooks Note: To achieve a silky smooth consistency, pass soup through a fine strainer (known as a 'moulin'), which removes the fibrous texture.

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