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Creamy Irish Vegetable Soup

Creamy Irish Vegetable Soup: Your Cozy Comfort Food Fix

This Creamy Irish Vegetable Soup is a warm and comforting dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Irish
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Butter Adds richness; substitute with olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil Provides healthy fat and flavor.
For the Vegetables
  • 2 medium Yellow Onions Roughly sliced.
  • 1 medium Leek Cleaned and sliced.
  • 2 medium Carrots Roughly sliced.
  • 2 cloves Garlic Minced.
  • 4 medium Red Skin Potatoes Cut into large pieces; keep skin on.
  • 1 cup Broccoli Florets; optional.
For the Seasoning
  • 1 teaspoon Kosher Salt Enhances all flavors.
  • 1/2 teaspoon Freshly Ground Black Pepper Adjust to taste.
For the Broth
  • 4 cups Unsalted Vegetable Broth Opt for low-sodium for a healthier choice.
For the Garnish
  • 2 tablespoons Fresh Chives Snipped.

Equipment

  • 5-6 quart Dutch oven

Method
 

Step-by-Step Instructions
  1. In a 5-6 quart Dutch oven, melt a tablespoon each of butter and olive oil over medium heat, stirring gently for 2-3 minutes until they start to bubble.
  2. Add roughly sliced carrots, cleaned and sliced leeks, and chopped yellow onions to the pot, sprinkling with kosher salt.
  3. Uncover the pot and stir in minced garlic, cooking for about 2 minutes until it's aromatic and golden.
  4. Incorporate the large pieces of red skin potatoes and pour in the unsalted vegetable broth. Bring to a rapid boil.
  5. Lower the heat, add broccoli florets, and cover the pot. Let the soup simmer for 20 minutes.
  6. Once cooked, carefully blend the soup in batches until smooth and creamy.
  7. Return the blended soup to the pot over low heat, tasting and adjusting the seasoning.
  8. Ladle the warm soup into bowls, garnishing with snipped fresh chives and a sprinkle of black pepper.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 650mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store any leftovers in airtight containers in the fridge for up to a week. Reheat gently on the stovetop.

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