Here’s a pale green potato soup with leeks, garlic, and fresh parsley that’s so creamy you’d swear it was loaded with cream. Saute the leeks first, then simmer everything in vegetable broth until the potatoes are tender. Puree with an immersion blender—no muss, no fuss.
You use an entire bulb of garlic in this potato soup. Not to worry garlic breath, cooking turns raw garlic’s sharp bite into mild and almost buttery.
This recipe was born because our fridge was holding leeks and parsley, and the pantry held potatoes. I used a mix of Yukon Golds and red potatoes—but you can use whatever potatoes you wish, well, except for purple potatoes–they give soup a weird color.
Scrub the potatoes and trim the eyes and leave most of the skin on–potato skins are vitamin-rich and the cooked skins resist blender blades, leaving a bit of texture in the soup. Peel the potatoes if you prefer—your soup will be even more creamy dreamy.
Whenever we have potato soup like this one for dinner, I fry an egg over-easy for each serving, and slip them into the bowl.
Somehow, potato leek soup makes me think of my father and the Irish eyes are smiling song. My Dad was full-blood Irish. I am pretty sure this soup would have made his eyes smile and steal his heart.
When Irish Eyes Are Smiling, sure ’tis like a morn in spring.
In the lilt of Irish laughter, you can hear the angels sing.
When Irish hearts are happy, all the world seems bright and gay,
And When Irish Eyes Are Smiling, sure, they steal your heart away.
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This flavorful pale green soup will get your eyes and taste buds smiling.
- 3 leeks
- 1 whole bulb garlic
- 2 tablespoons olive oil
- 5 medium potatoes, well scrubbed and trimmed of blemishes
- 6 cups vegetable broth
- ½ cup lightly packed parsley leaves
- Eggs, cooked over easy, optional
- Trim the root and all but one inch of the green from the leeks. Cut them in half lengthwise, and wash out any lingering dirt. Slice the leeks thinly, about 1/8-inch thick.
- Separate the cloves of garlic. Hit each with the side of a knife, just enough to smash a wee bit, so the paper is easily removed. Mince or press through a garlic press.
- Cut the potatoes in chunks, about ¾ -inch.
- Heat the olive oil in a pressure cooker or soup pot. Add the leeks and sauté on medium flame about 5 minutes. Add the garlic; cook and stir a few more minutes.
- Pour the vegetable broth over the garlic and leeks. Add the potatoes and parsley.
- For pressure cooking, bring to pressure and cook 5 minutes. Remove from the heat and allow the pressure to come down naturally for another 5 minutes. Then release the remaining pressure by running under cold water.
- Without a pressure cooker, cover the soup and cook at least ½ hour, until the potatoes are very soft.
- Puree with an immersion blender or carefully in batches in the blender. (Beware hot liquids in a blender have the urge to get out and burn the nearest victim, so only fill the blender half full each batch.) Return the blended soup to a pot.
- Serve hot, garnished with parsley. Float an egg, fried over easy, in each bowl of soup, if desired.