Irish Vegetable Soup
A blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!