The weather has yet to turn cold (in fact, we just had a week-long heatwave!) but I’m already thinking about colder weather foods. One of my favorite comfort foods is traditional Irish Vegetable Soup.
Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!
The absolute best way to enjoy an Irish Vegetable Soup is with some Irish Brown Bread, but because that’s somewhat difficult to come across in the US, I substituted in a loaf of Italian bread to sop up all that vegetable goodness.
Ingredients:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 leek, cut into half moons
- 2 potatoes, peeled and diced
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 (32 oz) container vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- minced chives, for garnish (optional)
Add your butter to a large pot over medium high heat. When the butter has melted, add in the prepared garlic, onion, and leek.
Sauté for 10 minutes, stirring occasionally.
Add in your potatoes, carrots, and celery, then pour in the vegetable stock and season with salt and pepper.
Bring to a boil, then lower the heat, cover, and simmer 20 minutes, or until the potatoes are fork tender.
Use an immersion blender (paid link) to completely blend the vegetables into a smooth soup.
Serve with bread.
Ah. Nothing like a Traditional Irish Vegetable Soup!
This soup takes less than 45 minutes to prepare but has surprisingly developed flavor.
The smooth texture mimics a creaminess, even without the addition of any cream.
Irish Vegetable Soup
Ingredients
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 onion chopped
- 1 leek cut into half moons
- 2 potatoes peeled and diced
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 32 oz container vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- minced chives for garnish (optional)
Instructions
- Add your butter to a large pot over medium high heat.
- When the butter has melted, add in the prepared garlic, onion, and leek.
- Sauté for 10 minutes, stirring occasionally.
- Add in your potatoes, carrots, and celery, then pour in the vegetable stock and season with salt and pepper.
- Bring to a boil, then lower the heat, cover, and simmer 20 minutes, or until the potatoes are fork tender.
- Use an immersion blender (paid link) to completely blend the vegetables into a smooth soup.
- Serve with bread.
