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Creamy Potato Leek Soup with toasted soda bread – a gut-friendly, soul-satisfying lunch!
A timeless French classic, this velvety potato leek soup is the epitome of comfort and elegance. Made with simple ingredients, it features sweet, tender leeks and creamy potatoes simmered in a savory broth, then blended to a silky-smooth perfection. Perfect as a sophisticated starter or a light, satisfying meal.
Serving size: 1.5 cups
A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
Serving size: 1 slice
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Creamy Potato Leek Soup with toasted soda bread – a gut-friendly, soul-satisfying lunch!
This irish_american dish is perfect for lunch. With 864.4200000000001 calories and 16.82g of protein per serving, it's a nutritious choice for your meal plan.
Prep the Vegetables: Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit trapped between the layers. Then, slice them into thin half-moons. Peel the potatoes and cut them into 1-inch cubes. Mince the garlic.
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are very soft and wilted but not browned. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup: Add the cubed potatoes, vegetable broth, bay leaf, salt, and black pepper to the pot. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
Blend Until Smooth: Remove the pot from the heat and discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until it reaches a velvety-smooth consistency. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
Finish and Serve: Stir the heavy cream into the soup. Gently reheat over low heat until warmed through, being careful not to let it boil. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh chives, and serve immediately.
Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.
Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.
Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.
Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.
Bake the Bread (45 minutes): Bake in the preheated oven for 40-50 minutes. The bread is done when it's deep golden brown and sounds hollow when you tap the bottom. A wooden skewer inserted into the center should come out clean.
Cool Before Serving: Transfer the hot bread to a wire rack to cool completely, or for at least 30-45 minutes. Slicing it while too hot can result in a gummy texture. Serve warm or at room temperature with butter.
