It was a rainy, chilly Saturday afternoon this winter, and my family was hungry and looking for something warm and satisfying to eat. I wanted to throw together something easy, delicious, and comforting using ingredients I already had on hand.
While rummaging through my freezer, I found a couple of bags of frozen sliced leeks left over from a dish I’d made months ago. Curious and inspired, I started browsing online for a recipe that could turn these leeks into something special. That’s when I stumbled upon a gem of a recipe: Ancient Leek and Oatmeal Soup, also known as Brotchan Roy (Soup of Kings).
As someone who geeks out over anything from the “olden days,” I couldn’t resist giving it a try. Plus, the idea of using Irish or steel-cut oatmeal in a savory dish for lunch or dinner instead of breakfast felt exciting and creative (yes, I know, I’m basically a culinary trendsetter).
Using the original recipe as inspiration, I tweaked it to fit what I had on hand. The result was fantastic, and now it’s become one of my go-to Saturday lunch options. It’s simple, hearty, and perfect for cozy weekends at home.
Not only is this soup delicious, but it’s also packed with nutrition. Leeks are a great source of vitamins A, C, and K, as well as antioxidants that support your immune system. Steel-cut oats bring fiber, which aids digestion and keeps you feeling full and satisfied. Together, these ingredients make a wholesome, balanced meal that’s as nourishing as it is comforting. Plus, the creamy texture and savory flavors are guaranteed to win over even the pickiest eaters in your family.
This soup is perfect for chilly days when you need something hearty, warm, and nourishing. Plus, it’s a fun way to use up pantry and freezer staples while trying out a piece of history. Let me know if you try it out—I’d love to hear what you think!
Irish Leek and Oatmeal Soup
Ingredients
- 2 Tbsp butter
- 1 1/2 cups sliced leeks
- 1/2 cup steel-cut or Irish oatmeal
- 4 cups chicken or vegetable broth I used chicken
- 1 cup milk
- Freshly ground pepper
- Pinch of salt
- Optional: Aged white cheddar cheese for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the oatmeal and lightly toast it for 1-2 minutes.
- Stir in the leeks, broth, milk, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low-medium and simmer gently. Cover and cook for about 40 minutes, or until the oatmeal is tender.
- Serve hot, optionally garnished with aged white cheddar cheese. (Trust me, the cheese takes the flavors to the next level!)
