Potato, Leek & Rosemary Soup

The following ingredients will make 6 to 8 portions;

  • 4 medium size leeks
  • 1 medium onion (roughly diced)
  • 2 medium to large potatoes (cubed)
  • 1 clove garlic crushed 
  • 1 litre of water
  • 1 stock cube (chicken or vegetable)
  • Few sprigs of rosemary 
  • Slice of butter
  • Salt


  • Slice the leeks open lengthways and rinse. Remove the green tops and put to one side for later. Slice the rest of the leeks.
  • In a saucepan, heat the onion, garlic and butter for 2 to 3 minutes over medium heat. Add the potato, then add the sliced leek and half of the rosemary. Continue heating the ingredients for a few more minutes, stirring with a wooden spoon as you season lightly with salt. 
  • Add the water, bring to the boil and simmer, then add your stock cube. While this simmers, chop the green of the leek into thin strips.
  • When the potato is cooked and soft, add the green of the leek and the remaining rosemary. Bring back to the boil for 3 to 4 minutes and then liquidise your soup. A jug blender is best but a hand liquidiser will also work well. 
  • The soup should be a vibrant green colour with a fresh flavour.  Adding a small bit of lemon juice at this stage helps to bring out the flavour. 

Chef’s tip: if you wish to subsidise the water and stock cube with your own homemade stock simply save the bones from cooked chicken, add water & simmer for approximately 3 hours.

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