Remove the pot from heat and let it cool slightly.
Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, transfer it to a blender in batches, blending until creamy.
Add the Cream
Return the soup to low heat. Stir in the heavy cream and heat gently, ensuring it doesn’t boil.
Taste and adjust the seasoning with salt and pepper as needed.
Serve
Ladle the soup into bowls and garnish with freshly cracked black pepper, chives, or croutons if desired. Serve hot with crusty bread on the side.
Tips for Best Results
For a Chunky Texture: Blend only half the soup and leave the rest chunky for a hearty feel.
Leek Substitutes: If you don’t have leeks, substitute with more onions and a few green onions for a similar flavor profile.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
Enjoy this creamy, velvety Irish classic! 🍀
