Irish Oatmeal Leek 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. I'm no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats. Even as an adult, I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!
A classic Irish soup also known as Brotchán Roy, traditionally served during Lent.
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.
I’m no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats. Even as an adult, I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!

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

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. I'm no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats. Even as an adult, I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!

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

Directions:

  1. Melt the butter in a medium saucepan over low heat; add the leeks.
  2. Cook, stirring occasionally, until the leeks are soft, about 15 minutes.
  3. Add the broth and milk; raise heat to high and bring to a boil.
  4. Add the oatmeal and fresh cracked black pepper to taste.
  5. Return to a boil, stirring occasionally; reduce heat to low.
  6. Cover and simmer gently until oats are tender, 45-50 minutes (less if using Quaker oats).

Nutrition Information

Yield: 4 servings, Serving Size: Just under 1 1/4 cups

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 4
  • Calories: 140.5
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 529mg
  • Carbohydrates: 23g
  • Fiber: 2.5g
  • Sugar: 6g
  • Protein: 7.5g