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Hello March!
We are ready for you. We are so ready to start marching into spring and we are ready for St. Patrick’s day!!!
Yes, this creamy leek and potato soup is perfect for St. Patrick’s day! It’s luscious, and creamy without containing any cream. It’s got potatoes and a nice mild onion flavor from the leeks.
It comes together in just 30 minutes and makes the perfect side dish to any meal. Plus it’s vegan and gluten free!
The secret ingredient that makes creamy leek and potato soup creamy without any cream?
CAULIFLOWER!!!
Yup, we boil cauliflower florets in with the sauteed leeks and the potatoes. All of it gets pureed together to create a thick and creamy soup that is packed with veggies.
And trust me, it’s not like you can taste the cauliflower in the soup, it simply adds bulk and creaminess without any kind of dairy added. Plus, it is another way to sneak in some veggies!
I just love that trick!
My one tip is to no misjudge the size of the sauce pot you use. Yup, I’m a total professional here guys. I had to switch my pan mid way through my soup cooking so that I could actually fit everything in there haha!
Lesson learned. Don’t make extra dishes for yourself. Use the bigger pot in the first place.
Got it? K good!
The creamy leek and potato soup wouldn’t be creamy without pureeing it. I love using an immersion blender for this job – I use this one and love it (affiliate link). No transferring hot liquids to a blender…which always seems to be a mess.
We finish the creamy leek and potato soup off with a good seasoning of salt and pepper and a touch of Dijon mustard. Sounds weird but it gives everything a little extra depth.
Easy to make, simple, wholesome ingredients…just like all the true Irish food I had while I was studying abroad in Ireland.
Oh how I miss it there!
If you want another version of leek and potato soup be sure to check this recipe out from way back: leek potato and blue cheese soup
Because I LOVE everything Irish here are a few more Irish Inspired recipes for you to try:
- Traditional Irish Shepard’s Pie
- Irish Boxty Potato Pancakes with Brussels Sprouts and Bacon
- Irish Beef and Guinness Stew (not gluten free)
- Gluten Free Brown Soda Bread
Be ready for some more Irish inspired recipes coming your way!!! Spoiler alert: they may or may not contain whiskey!
Creamy Leek and Potato Soup (30 minutes)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 to 6 1x
- Category: Soup, side, appetizer, healthy, easy
- Cuisine: vegetarian, gluten free, vegan, dairy free
Description
Creamy leek and potato soup only takes 30 minutes to make. It doesn’t contain any cream, instead cauliflower helps to make it creamy. Satisfying and delicious with any meal.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 leeks, light green and white parts only, sliced into half moons
- 4 cloves Garlic
- 2 1/2 cups Yukon gold potatoes peeled and chopped into 1 inch cubes
- 4 cups Chicken broth or veggie broth
- 1 1/2 cups cauliflower florets, cut into 1 inch pieces
- 1 tablespoon smooth Dijon mustard
- Salt and pepper, to taste
- Optional Garnish
- Chives, chopped
Instructions
- Prepare: Chop all your veggies as instructed above before you start cooking. This recipe goes fast once it’s started.
- Saute leeks: Heat a medium sized stock pot over low heat. Heat up the oil. Add the leeks and pinch of salt. Saute until the leeks are tender, about 5 minutes. Add the garlic and cook for 30 seconds to 1 minute.
- Simmer: Add the potatoes, cauliflower, and broth. Cover and bring to a boil – reduce to a simmer. Simmer for 5 to 8 minutes, or until the potatoes and cauliflower are fork tender. Remove from the heat.
- Puree soup: Puree the soup by either using an immersion blender or by transferring the soup to a regular blender. If you use a blender you may need to blend the soup in two batches. Also be careful when blending hot liquids.
- Finish: Transfer the pureed soup back to the stock pot and heat over medium heat, stirring frequently so it doesn’t boil over. At this time stir in the mustard and season with salt and pepper to taste. Serve immediately garnished with chives.
Notes
Leftovers: This soup makes great leftovers. Store in an airtight container for up to 1 week.
enjoyed this!!Just wish I could share
Glad to hear you liked it Patricia! 🙂