Irish Oatmeal Leek Soup

Name: Irish Oatmeal Leek Soup
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tbsp whipped butter; 1 1/2 cups 3 large leeks, white and pale green only, halved lengthwise, sliced thin; 1/2 cup Irish steel cut oats (Use Bob's Red Mill gluten free oats for GF); 4 cups fat-free reduced sodium chicken broth (vegetarians use vegetable broth); 1 1/2 cups fat-free milk; fresh cracked pepper to taste; 2 tbsp fresh chives for garnish

This classic Irish Oatmeal Leek soup also known as Brotchán Roy, traditionally served during Lent. I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!

⏱️ 60 min 🔪 Prep: 5 min 🔥 Cook: 60 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 tbsp whipped butter
1 1/2 cups 3 large leeks, white and pale green only, halved lengthwise, sliced thin
1/2 cup Irish steel cut oats (Use Bob's Red Mill gluten free oats for GF)
4 cups fat-free reduced sodium chicken broth (vegetarians use vegetable broth)
1 1/2 cups fat-free milk
fresh cracked pepper to taste
2 tbsp fresh chives for garnish

Steps

Melt the butter in a medium saucepan over low heat; add the leeks.
Cook, stirring occasionally, until the leeks are soft, about 15 minutes.
Add the broth and milk; raise heat to high and bring to a boil.
Add the oatmeal and fresh cracked black pepper to taste.
Return to a boil, stirring occasionally; reduce heat to low.
Cover and simmer gently until oats are tender, 45-50 minutes (less if using Quaker oats).