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Brotchan foltchep

Oatmeal is a great thickener, preferred over flour or pureed veggies. This leek and oatmeal soup is an Irish classic.


1 T butter (melted)
1⁄4 c oatmeal
5 c milk (better whole)
1 pn mace (ground)
2 t salt (or to taste)
1 t pepper (or to taste)
3 c leek (sliced)
1 T parsley (fresh leaves, chopped)
1⁄2 c crouton (to garnish)


  1. Heat the melted butter in a pot and add the oatmeal.
  2. Stir over a low heat until the oatmeal begins to brown and you can smell the toasting.
  3. Add the milk and season with the pepper, salt and mace to taste.
  4. Add the leeks and simmer slowly for 45 minutes.
  5. Stir in the chopped parsley just before serving.
Total time
1 hour
Cooking time
Preparation time
4 servings


Irish traditions