Dublin Coddle Soup with Buttermilk Cream

The real taste of the capital!


  • for the leek and potato soup:
  • leek and potato soup
  • 50 g butter
  • 1 medium onion (peeled and roughly chopped)
  • 2 leeks (white part only, roughly chopped)
  • 2 sticks of celery (roughly chopped)
  • salt and freshly ground white pepper
  • 275 ml milk
  • 275 ml cream (plus extra to adjust consistency)
  • 4 potatoes (peeled and sliced)
  • for the coddle mix:
  • 8 cocktail sausages
  • 4 slices of bacon (diced)
  • 2 potatoes (peeled and evenly diced)
  • 1 carrot (peeled and cut in batons)
  • ¼ turnip (peeled and evenly diced)
  • salt
  • 150 ml cream
  • for the buttermilk cream:
  • 3 buttermilk
  • salt and freshly ground white pepper
  • for the garnish:
  • 2 tblsp parsley (chopped)


  1. For the Leek and Potato Soup:
  2. Melt the butter in a heavy-based saucepan and add the onion, leeks and celery. Season and cook gently until soft (about 20 minutes).
  3. Add the milk and cream and bring to the boil.
  4. Add the potatoes and simmer for about 10 minutes.
  5. Liquidise the soup and pass it through a strainer.
  6. Taste for seasoning and add cream if necessary to adjust the consistency.
  7. For the Coddle Mix Poach the sausages and bacon in a medium-sized saucepan of simmering water until cooked. In a separate pan blanch the potatoes, carrot and turnip in boiling salted water until tender but still with some bite.
  8. For the Buttermilk Cream: Semi-whip the cream and add the buttermilk. Season. Whisk until firm.
  9. To Serve: Heat the soup, add the coddle mix and simmer until heated through. Place in four warm soup bowls. Garnish with a spoonful of buttermilk cream and some parsley.


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