A comforting and creamy Irish-inspired soup featuring leeks, potatoes, and a hint of herbs.
Peel and dice the potatoes into small cubes. Slice the leeks and celery thinly, and mince the garlic.
Cut the vegetables evenly to ensure they cook at the same rate.
Melt the butter in a large saucepan over medium heat. Add the prepared vegetables and sauté until softened, about 10 minutes.
Stir occasionally to prevent the vegetables from sticking to the pan.
Add the stock to the saucepan and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
Use a fork to check if the potatoes are fully cooked.
Blend the soup in batches until smooth, then return it to the saucepan. Adjust the seasoning with salt and pepper.
Be cautious when blending hot liquids to avoid splatters.
Serve the soup hot, garnished with croutons, parsley, and chives.
Add a drizzle of olive oil for extra flavor and presentation.
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