Irish Root Soup Recipe

Name: Irish Root Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 large yellow onion, chopped; 2 leeks, white and pale-green parts only, rinsed and coarsely chopped; 4 cloves garlic, smashed; 1 stalk celery, cut into chunks; 4 cups vegetable stock; 5 potatoes, peeled and cubed; 1 cup vegetable stock; 1 1/4 cups sliced baby carrots; 3 tablespoons chopped green onion; 3/4 cup heavy cream; salt and ground black pepper to taste; 6 tablespoons shredded Cheddar cheese (optional)

Servings: persons

1/4 cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 1/4 cups sliced baby carrots
3 tablespoons chopped green onion
3/4 cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese (optional)

1
Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2
Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4
Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5
Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6
Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7
Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8
Season with salt and pepper; top with Cheddar cheese to serve.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter, 1 large yellow onion, chopped, 2 leeks, white and pale-green parts only, rinsed and coarsely chopped, 4 cloves garlic, smashed, and more.

Yes, Irish Root Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Root Soup

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