Irish Potato Leek and Stout Stew with Potatoes and Parsley in the Background and Silverware in Front

Irish Potato, Leek and Stout Stew – a hearty soup fit for an Irishman

Stout Stew can be an aphrodisiac!

A stew of potatoes, leeks and Guinness Extra Stout?–how can that be aphrodisiac? If that was your first thought, it’s definitely a reasonable one. But you might be surprised to learn that these foods, even the humble potato, are tied with aphrodisiac lore. So does Potato Leek and Stout Stew belong in an aphrodisiac menu? On St. Patrick’s Day, it sure does!

Romancing the Blarney Stone

This recipe is part of Diane Brown’s aphrodisiac dinner plan for “Romancing the Blarney Stone.” The menu starts off with a Black Velvet cocktail, continues with this Stout Stew and finishes with traditional (and aphrodisiac) North Atlantic Salmon in Irish Butter Sauce.

Chef’s tip

The best thing about this soup, besides the fact that it contains leeks, considered by the ancient Romans to be one of the finest love “enhancements,” is that it can be made in advance. The soup only simmers for about 25 minutes, so you can either whip it together just before dinner, or make it hours ahead and reheat when you’re ready to make some romantic memories. (Note that this soup also works as a vegetarian dish. Just substitute vegetable broth for the chicken stock.) Happy St. Patrick’s Day!

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Irish Potato Leek and Stout Stew with Potatoes and Parsley in the Background and Silverware in Front
Irish Potato, Leek and Stout Stew
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

Chef and cookbook author Diane Brown's version of an Irish stew includes the aphrodisiacs of leeks and celery and a heady dose of stout. For a vegetarian version, substitute veggie stock for the chicken stock. 

Course: Soup
Cuisine: Irish
Keyword: Irish Stew
Dish Type: soup
Seasonal: St. Patrick's Day
Ingredient: leek, potato
Servings: 2 with leftovers
Created by: Diane Brown
  • 1 Tbsp butter
  • 1 clove garlic minced
  • 1 medium leek well cleaned and chopped
  • 1 stalk celery chopped
  • 1 Tbsp flour
  • 1 bottle Guinness Extra Stout
  • 4 C chicken stock
  • 4 medium-sized potatoes peeled and cut into 1/2 inch cubes
  • 1 tsp sugar
  • Salt and pepper to taste
  • Parsley for garnish, optional (finely chopped)
  1. In a stockpot, melt butter and sauté garlic until tender. Add celery and leek and sauté for 3-5 minutes or until tender.
  2. Sprinkle flour over vegetables, and cook for about a minute.
  3. Put beer, chicken stock, potatoes and sugar in pot with vegetables and bring to a boil.
  4. Reduce to a simmer and cook until potatoes are soft and broth is creamy, about 25 minutes. Season with salt and pepper and serve. Garnish with parsley if desired. 

View the Romancing the Blarney Stone intro and discover the inspiration behind this romantic St. Patrick’s Day menu


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