This Irish Leek and Potato Soup is so hearty and satisfying. 

Leek and Potato Soup is a traditional comfort food in Ireland, often served in pubs and homes to fend off the cold winter chill. It can be made with either chicken or vegetable stock, and only takes about 30 minutes to make, including prep time.

While the soup is green from the leeks, the flavor of the potatoes dominates. So comforting, right? Yet you get the smug satisfaction of eating something green.

Mr. Kitchen, an Irish immigrant who would probably eat potatoes every day, loved this soup, as did I. It's filling, comforting, and actually pretty low in calories. If you use vegetable stock and skip the cream topping, it's even vegan (did I just say that?).

If you'd like some bread to serve with this Leek and Potato Soup, I recommend these Waterford Blaas. Way better than soda bread!

This month, the #SoupSwappers are making soups from around the world. The line up is pretty wonderful, with lots of recipes I can't wait to try. You definitely need to check out the rest of the group's soups after the recipe.

Thanks to Wendy of A Day in the Life on the Farm for putting this group together, and to A Spoonful of Thyme for choosing a great theme.

Irish Leek and Potato Soup

Ingredients

• 4 tablespoons salted butter (or margarine)
• 1 large brown onion, chopped
• 3 leeks, sliced into 1 inch slices
• 2 large russet potatoes, peeled and cut into 3/4 inch cubes
• 4 cups low sodium chicken or vegetable stock
• salt and pepper
• 1/4 cup crème fraîche or sour cream thinned with a bit of cream or milk.
• Chopped chives for garnish

Instructions

1. In a 4 quart or larger saucepan, melt the butter over medium heat, and add the onion, leeks, and potatoes. Cook, stirring regularly, for about 5 minutes. Add the stock, bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
2. Remove the pan from the heat and puree the mixture with an immersion blender. Alternatively, you can blend the soup in batches with a blender or food processor.
3. Heat the soup again, add salt and pepper to taste, and transfer the soup into warmed bowls.
4. Swirl with the cream mixture and garnish with the chopped chives.

Yield: 4 to 6 servings

Adapted from The Complete Irish Pub Cookbook

Enjoy the rest of the International Soups!

An InLinkz Link-up