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Irish Root Soup
Irish Root Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Vegetable stock makes this Irish potato, carrot, and leek soup vegetarian-friendly.
Ingredients:
  • 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
  • 1.25 cups sliced baby carrots
  • 3 tablespoons chopped green onion
  • 0.75 cup heavy cream
  • 6 tablespoons shredded Cheddar cheese
Instructions:
  • In a large stockpot, melt butter over medium heat. Add onion, leeks, garlic, and celery. Cook and stir until tender, about 10 minutes.
  • In a stockpot, combine 4 cups of vegetable stock with the potatoes. Bring to a boil, then simmer over medium-low heat for 20 minutes.
  • Separate the stock mixture into 3 equal parts, ensuring each has an even mix of liquid and vegetables; let it cool for 30 minutes.
  • Blend each batch of stock mixture in the blender until smooth, making sure not to fill the pitcher more than halfway. Secure the blender lid tightly before pulsing a few times to start blending, then continue until smooth. Return the pureed batches to the stockpot.
  • Split the third batch in half. Blend just one half before adding both back to the stockpot.
  • Simmer 1 cup of vegetable stock in a small pot over medium-low heat. Cook the carrots in the stock until soft, for about 5 to 7 minutes, then add them to the puree in the stockpot.
  • Mix the green onion and heavy cream into the puree and cook for an additional 5 minutes.
  • Season the dish with a sprinkle of salt and freshly ground black pepper, then finish it off with a generous layer of sharp Cheddar cheese before serving.

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