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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! I’m no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats.
Irish Oatmeal Leek Soup
More hearty comfort soup recipes I love are Cheddar Corn Chowder with Bacon, Potato Leek Soup and Roasted Brussels Sprouts and Cauliflower Soup.
When I first discovered Brotchán Roy, otherwise known as the King’s Soup, I knew I would love it. It was said to have been the favorite dish of Ireland’s celebrated sixth-century spiritual and literary icon, St. Columkille.
Steel cut oats are loaded with fiber, they are great for your heart and give the soup a wonderful texture. If you don’t have steel cut oats, you can use Quaker oats, reducing the cooking time to about 25 minutes. If you’re on a gluten free diet, make sure your oats are labeled gluten-free. This is my modified take on the classic, hope you like it!
Irish Oatmeal Leek Soup
2
Cals:140.5
Protein:7.5
Carbs:23
Fat:3
Fiber:2.5
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!
Course: Dinner, Soup
Cuisine: American
Prep: 5 minutes mins
Cook: 1 hour hr
Total: 1 hour hr
WW Points
Yield: 4 servings
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
Instructions
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Melt the butter in a medium saucepan over low heat; add the leeks.
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Cook, stirring occasionally, until the leeks are soft, about 15 minutes.
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Add the broth and milk; raise heat to high and bring to a boil.
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Add the oatmeal and fresh cracked black pepper to taste.
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Return to a boil, stirring occasionally; reduce heat to low.
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Cover and simmer gently until oats are tender, 45-50 minutes (less if using Quaker oats).
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Nutrition
Calories: 140.5 kcal, Carbohydrates: 23 g, Protein: 7.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 2 mg, Sodium: 529 mg, Fiber: 2.5 g, Sugar: 6 g
