AI-generated photo.
Irish · Signature, Home · Ireland
Potato and leek soup
Also called leek and potato
Potato and leek soup (leek and potato), a Home dish from Ireland.
Pai editors’ mark 4 / 5
Plan, list, and collections
Potato and leek soup is cooked in Home as its own plate, not as a copy of a restaurant menu. Sweat the leeks in butter, add potato and broth, and finish with milk once the potato has collapsed. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
79
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 15%
- Carbs 57%
- Fat 27%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 6.3 g, under the 25 g mark.
Suits · Low sodium
About 361 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Potato58 kcal
- Leek31 kcal
- Unsalted butter27 kcal
- Low-sodium chicken broth24 kcal
- Whole milk18 kcal
- Fresh thyme1 kcal
Glycemic load
Estimated glycemic load for this count: 13.2. The bands come from the ingredient table.
Portion
One serving is about 158 kcal. Two portions would be about 316 kcal if you want a fuller plate.
Allergens. Milk
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 119 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap the main ingredient for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 158 kcal | 8% |
| Protein | 6.3 g | 13% |
| Carbohydrate | 23.5 g | 9% |
| Fiber | 3.1 g | 11% |
| Total sugars | 3.7 g | 7% |
| Fat | 5 g | 6% |
| Saturated fat | 2.8 g | 14% |
| Cholesterol | 12 mg | 4% |
| Sodium | 361 mg | 16% |
| Potassium | 656 mg | 14% |
| Calcium | 81 mg | 6% |
| Iron | 1.4 mg | 8% |
| Magnesium | 31 mg | 7% |
| Zinc | 0.7 mg | 6% |
| Vitamin A | 78 mcg | 9% |
| Vitamin C | 21.6 mg | 24% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E · estimate | 0.5 mg | 3% |
| Vitamin K · estimate | 42 mcg | 35% |
| Thiamin (B1) | 0.1 mg | 7% |
| Riboflavin (B2) | 0.1 mg | 8% |
| Niacin (B3) | 2.9 mg | 18% |
| Vitamin B6 | 0.4 mg | 21% |
| Folate · estimate | 34 mcg | 9% |
| Vitamin B12 | 0.3 mcg | 13% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Leek2 leeks200 g
Potato2 potatoes300 g
Low-sodium chicken broth2.5 cups600 ml
Whole milk0.5 cup117 ml
Fresh thyme1 tsp2 g
Unsalted butter1 tbsp15 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap the main ingredient for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Potato and leek soup. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh leek, potato, low-sodium chicken broth, whole milk, fresh thyme, unsalted butter, kosher salt. Potato and leek soup is cooked in Home as its own plate, not as a copy of a restaurant menu. Sweat the leeks in butter, add potato and broth, and finish with milk once the potato has collapsed. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Potato and leek soup is cooked in ireland. Also called leek and potato. Keep the heat at a murmur. A hard boil beats tender food into strings.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Potato and leek soup, until the edges take a little color. Skim the foam once, then stop stirring so the broth stays clear.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Potato and leek soup at a quiet simmer, about 195°F / 90°C. Start checking at 36 minutes. Potato and leek soup is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 36 min
- 🇮🇪 IrelandNorthern Europesig-ireland-potato-and-leek-soup-step-4
Potato and leek soup, step 5
Step 5 · Potato and leek soup
5Check the center of Potato and leek soup, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇪 IrelandNorthern Europesig-ireland-potato-and-leek-soup-step-5
Potato and leek soup, step 6
Step 6 · Rest 5 min
6Rest Potato and leek soup for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in ireland, with the sauce or garnish that belongs to it. Film Potato and leek soup in this shot order and no other: steam rising off the finished plate; a grill grate just before the food lands; brine covering every vegetable in the jar; aromatics softening without color. Slate words for the editor: reduce, kilnfire, flint, yarrow, ramekin, sear, mist, harbor, apron, trivet.
Rest 5 min
How you know it is done
Potato and leek soup is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Potato and leek soup looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Potato and leek soup turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Potato and leek soup, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Potato and leek soup belongs to Home. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Sweat the leeks in butter, add potato and broth, and finish with milk once the potato has collapsed.
Allergens in the required list: Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.