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Time to share a classic Irish recipe, Potato and Leek soup.
This recipe is great as both leeks and potatoes are cheap at the moment.

I loved my time In Ireland, Bee and I worked at a small luxury hotel in country Wexford.

It was a real calm down period for me and my wife Bee after many years of London kitchens. Ireland still holds a very special place in our hearts.

Classic Potato and Leek soup

Serves 4

  • 2 cups leeks, ( the white and pale green only) diced
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 tbsp white wine
  • 1 large potato, peeled and chopped
  • 1 fresh bouquet garni (parsley stalks, fresh thyme, bay leaf)
  • 750 ml chicken or vegetable stock
  • 100 ml cream
  • sea salt and ground white pepper
  • chives for garnish

Put the leeks, and onions into a large saucepan with oil and butter. When they start to sizzle, cover and sweat the vegetables over a low heat for 5 minutes.
Add the white wine and cook uncovered until the wine has evaporated. Add potatoes, bouquet garni and cover with stock.
Season and simmer for 15 minutes until the potatoes are soft.
Remove the Bouquet garni and blend
Stir in the cream, season and garnish with chives

If you want to turn up the sophistication you can add in a poached oyster, a touch of truffle oil or even some shredded confit duck legs.