Irish Potato Leek Soup
A cozy, creamy Irish-inspired soup made with potatoes, leeks, bone broth, and a blend of cream and silken tofu for a nourishing, velvety texture. Simple, comforting, and perfect for chilly days.
Servings: 5 servings
Equipment
- large soup pot or dutch oven
- Cutting Board
- Sharp Knife
- wooden spoon
- immersion blender or potato masher
- ladle
Ingredients
- 1 leek sliced, white and light green parts
- ½ onion diced
- 4 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 medium potatoes peeled & cubed
- 2 tbsp butter
- 1-2 tbsp all purpose flour
- 4 cup bone broth
- ½ cup heavy cream
- 1 block silken tofu
- sea salt & ground black pepper to taste
- fresh chives chopped, to garnish
- shredded cheddar cheese to garnish
Instructions
- Chop the leek, shallot, garlic, carrots, celery, and potatoes into bite-sized pieces.
- Melt butter in a large pot over medium heat. Add the leek, shallot, carrots, celery, and garlic. Sauté for 5–7 minutes, until soft and fragrant.
- Sprinkle in flour (if using) and stir until fully combined. Add the bone broth, cream, silken tofu, and potatoes. Bring to a gentle simmer and cook for about 15 minutes, until potatoes are fork-tender.
- Use an immersion blender (or potato masher for a chunkier texture) to blend the soup until creamy. Season with salt and pepper to taste.
- Ladle into bowls and top with fresh parsley and shredded cheddar cheese. Enjoy warm