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Chef Jamie McFadden’s Irish Potato Soup

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  • 4 tablespoons of unsalted butter
  • 2 medium sized leeks
  • 3 large potatoes, washed & peeled
  • 1 cup chicken broth
  • 2 cups of heavy cream
  • 1 carrot chopped
  • 3 pieces of celery, chopped
  • 1 pinch ground black pepper & salt
  • ½ cup of flour


  1. Chop leeks, potatoes, carrots and celery and add to a pan with melted  butter.
  2. Cook on low heat until soft.  Next sprinkle flour over mixture and mix until incorporated.
  3. Add the chicken broth and 2 quarts of water.
  4. Cover the pan allowing the vegetables to soften about 45minutes.
  5. Season with salt and pepper and add 2 cups of heavy cream (adjust seasoning)
  6. Serve piping hot with a few slices of brown bread.