A leek and potato soup with a romantic spin
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 Irish Leek & Potato Soup with Stout 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.” It’s a fun-loving spin on a St. Patrick’s Day dinner, turning it into a date night meal. The menu starts off with a Black Velvet cocktail, continues with this potato soup and finishes with traditional (and aphrodisiac) North Atlantic Salmon in Irish Butter Sauce.
All of the recipes are designed for two but if you’re thinking St. Pat’s with your pals is more your speed, you can easily double or triple any of these recipes. In fact, you may love the Black Velvet cocktail so much you’ll need to double or triple it even if it’s just the two of you.
View the Romancing the Blarney Stone intro and discover the inspiration behind this romantic St. Patrick’s Day menu
This potato soup can be made in advance
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!
If you’re a soup lover, don’t miss our recipe for Chicken & Coconut Stew.
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.
- 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 cups 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)
- In a stockpot, melt butter and sauté garlic until tender. Add celery and leek and sauté for 3-5 minutes or until tender.
- Sprinkle flour over vegetables, and cook for about a minute.
- Put beer, chicken stock, potatoes and sugar in pot with vegetables and bring to a boil.
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.
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