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Irish Oatmeal Leek Soup

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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.

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!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.
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!
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!
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!

Irish Oatmeal Leek Soup

4.50 from 2 votes
4
Cals:140.5
Protein:7.5
Carbs:23
Fat:3
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
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!
Prep: 5 mins
Cook: 1 hr
Total: 1 hr
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

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

Last Step:

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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

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125 comments on “Irish Oatmeal Leek Soup”

  1. I’ve made this recipe so many time I can’t count! Even my oatmeal-disliking husband likes it. Really good on a chilly evening with a good salad. 

  2. I make an oatmeal congee quite similar to this…. love it. I can’t stand sweetened oatmeal, have been looking for more ways to make savory oatmeal.
    Can’t wait to try this!!

  3. Loved this recipe!! To speed up actual cooking time for Irish oats, bring the liquid to a boil in the microwave, add the oats, bring it back to a boil, then set it aside for several hours or overnight. The oats will soak up most of the liquid so it only takes a few minutes to finish cooking. This works better than a slow cooker.

  4. This soup is delicious! I did cream it to hide the leeks from the kids, but they devoured it! No complaints when they asked about the ingredients. I gave them the summary on the soup above and they were more focused on wondering why it was called King’s Sou as they ate it. Will definitely make it again as it is a comforting soup.

  5. Hi Gina! I LOVE this recipe, and was wondering if you have ever tried in in the Instant Pot? I find that I am not that adventurous with knowing how to convert recipes from stovetop to IP. 🙁

    I’ve made this several times before, tonight I am going to add some baby portabellas to it and see how that ends up!

    Thank you!

  6. Four out of five at the table loved it, only one fuss-budget was undecided. Used a hand blender for a smooth and creamy big mug of soup. Delicious!

  7. I would really recommend using a stock pot for this. The amount of liquid used in this recipe comes nearly to the top of a medium sauce pan and as soon as it starts to boil, the milk wants to boil over onto the stove. Very messy. 

  8. Avatar photo
    susan forss vradenburgh

    what a page, I love it! my cousin found you and I took the linc to see what other recipes you have…nicely laid out and clean looking great presentation of food’

  9. I usually don't eat dishes that don't have meat it them (I was even tempted to add shred chicken to this but didnt), and my clever fiance grabbed kolrabi instead of leeks so my recipe turned out a little different than expected. Even without the leeks, and the kolrabi taking its place, it turned out to be a very delicious dish. It's picky eater approved 🙂

  10. Avatar photo
    jw.capobianco

    i gave up meat for Lent AND have a hubby who is an Irish citizen- double win for us both! will be making to St Paddy's Day!