Print

Creamy Irish Potato Leek Soup with Easy Crusty Soda Bread

creamy irish potato leek soup - featured image
Print Recipe

A comforting and creamy Irish potato leek soup paired with a simple, crusty soda bread. This recipe is quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes, peeled and diced
  • 2 large leeks, white and light green parts only, cleaned and thinly sliced
  • 3 tablespoons unsalted butter
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1 cup heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • 2 teaspoons fresh thyme, finely chopped
  • 2 cloves garlic, minced (optional)
  • Salt and pepper to taste
  • For the Crusty Soda Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • Optional: 1 tablespoon melted butter for brushing

Instructions

  1. Prepare the leeks by slicing lengthwise, rinsing under cold water to remove dirt and grit, then thinly slice the white and light green parts (about 10 minutes).
  2. In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and garlic (if using) and cook gently for about 8 minutes until soft and fragrant but not browned, stirring occasionally.
  3. Add the diced potatoes and pour in the vegetable or chicken broth. Stir in the chopped thyme and bring to a boil.
  4. Reduce heat to low and simmer uncovered for about 20 minutes, or until potatoes are very tender when pierced with a fork.
  5. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. For a chunkier texture, blend half and stir the rest in. If using a regular blender, blend in batches and return to pot.
  6. Stir in the heavy cream or half-and-half, season with salt and freshly ground black pepper to taste. Warm gently for 5 minutes without boiling.
  7. While the soup simmers, preheat oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking soda, and salt. Pour in buttermilk and stir with a wooden spoon until a sticky dough forms.
  8. Turn dough onto a floured surface, shape into a round loaf about 7 inches in diameter. Place on a baking sheet, score an ‘X’ on top with a sharp knife, and bake for 30-35 minutes until golden and crusty. Tap bottom to check for hollow sound.
  9. Let soda bread cool on a wire rack for at least 10 minutes before slicing. Serve warm alongside the soup.

Notes

Clean leeks thoroughly to avoid grit in soup. Use low and slow heat when sautéing leeks to avoid browning. For chunkier soup, blend only half and stir in the rest. The ‘X’ scored on soda bread helps steam escape for even baking. Soda bread dough can be refrigerated up to 24 hours before baking. Add broth or water if soup is too thick after blending.

Nutrition

Keywords: potato leek soup, creamy soup, Irish soup, soda bread, crusty bread, easy soup recipe, comfort food, quick soup

Find it online: https://yumnode.com/creamy-irish-potato-leek-soup-recipe-with-easy-crusty-soda-bread-tutorial/