THE RECIPE JOURNAL · Lunch
Savor the Irish Flag with Pota Brata Soup
Warm up your day with this hearty potato, leek, and spinach soup that beautifully captures the colors of Ireland. It’s simple to make, comforting, and perfect for sharing with family and friends.
FROM THE KITCHEN • Savor the Irish Flag with Pota Brata Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, and cook them gently, stirring often, until the onions turn soft and see-through, which should take about 5 to 7 minutes. Next, pour in the vegetable stock and bring it to a boil. While it’s heating up, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that adds great flavor. Then, season everything with sage, salt, and black pepper. Turn the heat down to low, cover the pot, and let it simmer for about an hour so all the flavors can meld together. When it’s done, carefully transfer the soup in batches to a blender, filling it no more than halfway. Hold the lid on tight and start blending with a few short pulses before pureeing until smooth. If you prefer, you can skip the blender and use an immersion blender right in the pot. Once it’s all blended, pour the soup into bowls and enjoy!
Why you’ll love it
This soup brings together the vibrant colors and comforting flavors of Ireland in one bowl. It’s hearty, nourishing, and full of fresh vegetables that make it both satisfying and healthy. Perfect for chilly days or when you want a taste of traditional Irish goodness.
How to serve
Serve this soup with warm, crusty bread or traditional Irish soda bread to soak up the broth. A simple side salad or steamed green vegetables can complement the meal nicely. For a heartier option, top with shredded cheese or crispy bacon bits.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to avoid overcooking. This soup can also be frozen for up to two months; thaw overnight in the fridge before reheating.
