Irish Vegetable Soup

Irish Vegetable Soup is a simple and rustic soup consisting of potatoes, carrots, onions, leeks and broccoli cooked in broth and pureed until smooth. Serve topped with lots of freshly ground black pepper and snipped chives and alongside sliced Irish brown bread.

Yields about 15 cups or about 10 (1-1/2 cup) servings.

Course Soups, Stews & Chilis

Cuisine Irish

Keyword irish soup, quick and easy, St. Patrick's Day, St. Patrick's Day Recipe, vegetable soup, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 181

Author Laurie McNamara

Equipment

Lodge 6-quart Dutch Oven
Vitamix 7500 Blender, 64 oz. Low-Profile Container, White

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 large carrots peel or unpeeled, roughly sliced (about 1½ cups)
1 large leek rinsed of sand and roughly sliced (about 1½ to 2 cups)
2 medium yellow onions roughly sliced
kosher salt to taste
3 cloves garlic finely chopped
4 medium to large red skin potatoes cut into 6 large pieces
2 quarts unsalted vegetable broth use a good quality broth here
2 cups broccoli florets
fresh chives snipped
freshly ground black pepper

US Customary - Metric

Instructions

Melt butter and olive oil in a 5 to 6 quart dutch oven over medium heat.
Add in carrots, leek and onion with 1 teaspoon salt. Stir, cover and cook 10 minutes, stirring ocassionally. Once softened, add in garlic. Stir and cook 2 minutes. To that, add potatoes and broth. Stir, cover and bring to a boil.
Once boiling, add in broccoli and reduce heat to low. Cover and cook 20 minutes or until vegetables are tender.
Work in batches, ladling vegetables and broth into a high powered blender. Remove the center plug from the lid and cover with a kitchen towel and puree until smooth. I poured the first batch into an 8-cup measuring cup and then pureed the second batch.
Alternatively, you could use a stick blender and directly puree the soup in the pot.
Pour soup back into the pot, taste and season with salt and pepper to taste.
Serve in bowls and garnish with extra black pepper and snipped chives.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: See blog post for storage instructions.

Nutrition