Enjoy a taste of Ireland with this traditional Leek and Potato Soup recipe. Serve it warm during the winter or chilled in summer. It’s an essential part of my St. Patrick’s Day celebrations!
Years ago, BeeBop and I took a wonderful 10-day trip to Ireland, home of our ancestors. We spent our days exploring awe-inspiring historic sites and enjoying delicious food at every meal. And the thing that I remember most of all is the potatoes. Potatoes with everything, it seemed. No matter what we ordered, it came with a side of potatoes.
And, oh my gosh, how delicious were those potatoes! Always fried, always crisp on the outside, and soft, almost creamy, on the inside. I had absolutely no problem being served those potatoes at every meal.
One thing, though, that was notably absent from menus in Ireland was corned beef and cabbage. See, that’s not really native to Ireland. It somehow became associated with Irish immigrants in America and later became a St. Patrick’s Day standard here, but it isn’t there. If you find it in Ireland, it will be in places that cater to the tourist trade. Irish folks themselves don’t identify it as part of their culture.
So, in homage to real Irish cooking, I’m sharing with you a fairly traditional Leek and Potato Soup. It’s my own recipe based on many I’ve read over the years and I hope I’ve done my Irish ancestors proud with this one. It’s simple, honest cooking made with the best, freshest ingredients I can find. I hope that’s a fair way to pay tribute to my roots.
— This post was originally published on March 12, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Irish
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 4
Primary Ingredient(s): Potatoes, leeks, butter, onion, chicken broth, half and half
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I had this soup often when I studied at the University of Maynooth near Dublin. Of course, their version wasn’t as rich as yours ~ yours is even better.”
— Tess Ruiz
What Makes This Recipe Special
This recipe transforms very simple ingredients into something much more satisfying than they could ever be on their own. The leeks have a gently sweet, earthy flavor that is much more refined than onions, and when slowly cooked, they become the basis of the entire dish.
The potatoes contribute a starchy creaminess in this traditional Irish recipe, where straightforward cooking and quality ingredients are everything. Served warm on a cool evening or chilled as a first course, this soup delivers clean, balanced flavor without unnecessary embellishment. It’s proof that good quality ingredients always outshine complexity.
Ingredient Notes
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- Leeks: Use only the white and lightest green parts of the leeks for a mild, sweet onion flavor. See my notes below for instructions on cleaning the leeks.
- Potatoes: You’ll need floury potatoes for this recipe. By “floury,” I mean potatoes that bake up light and fluffy on the inside and have a distinct starchy quality. They’re most often called baking potatoes or russet potatoes in the U.S.
- Chicken Broth: If you have homemade chicken broth or chicken stock, it’s perfect for this recipe. If not, choose a good quality brand such as College Inn. Vegetable stock can be a vegetarian option.
- Butter: Everything’s better with butter! If it fits your budget, use an authentic Irish butter such as Kerrygold for the richest flavor. Use salted or unsalted butter according to your preference.
- Half and Half or Heavy Cream: For a nice, creamy texture, choose half and half. For a luxurious finish, opt for heavy cream. I choose heavy cream every. single. time.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Equipment You’ll Use
- Large Saucepan or Dutch Oven
- Immersion Blender or Food Processor (or potato masher)
- Skillet (for the bacon and crouton garnishes)
How to Make Leek and Potato Soup
Before starting the soup, you’ll need to take a few minutes to prepare the leeks.
Pro Tip: How to Clean Leeks
Start by prepping the leeks. Cut off the root end and the tough, dark green parts and discard them. You want to use only the white and lightest green parts for your soup.
Cut through the leeks from top to bottom and then cut crosswise. Leeks typically have a bit of dirt inside between the layers, so you need to wash them thoroughly. I find the best way is to put the cut leeks in a big bowl of cold water. Rub them together gently to separate the layers and agitate the dirt. Let them sit for a while and the dirt falls to the bottom of the bowl. The leeks will float on top of the water, and all you need to do is lift them gently out of the water leaving the dirt in the bowl. Don’t pour them off or you’ll end up with the dirt right back in the leeks!
Put the cleaned, chopped leeks on several thicknesses of paper towels to drain while you proceed.
- Melt the butter in a large saucepan, large pot, or Dutch oven over medium heat.
- Add the onion, leeks, and potatoes. Sauté, stirring gently, for 5-6 minutes or until the onion and leeks have softened but are not brown.
- Add the stock. Bring to a boil.
- Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
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- Remove the pot from the heat and use either an immersion blender or a food processor to blend the soup to your desired degree of smoothness. (For a very rustic texture, simply use a potato masher.) Stir in the half-and-half or cream. Add salt and pepper to taste.
- While the soup is cooking, prepare the croutons and bacon.
- In a skillet, cook 4 slices of thick-cut bacon. Crumble and set aside.
- Make the croutons: trim the crusts from the bread. Cut the bread into cubes. Add the butter to a skillet placed over medium-high heat. Add the bread cubes and toss in the butter. Cook until lightly browned and crispy. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.
Recipe Tips
- Clean the leeks thoroughly. Leeks grow up through sandy soil, which gets trapped between the layers. It’s important to clean them well so you don’t end up with sand in your finished soup.
- Take your time cooking the leeks. Don’t rush this step. Cook them gently until they’re soft and translucent, not browned. Slow cooking develops their natural sweetness and creates the base flavor of the soup.
- Control the texture to your preference. For a silky finish, blend thoroughly. If you prefer a rustic texture, use a potato masher.
- Chill completely if serving cold. If you plan to serve it chilled, allow the soup to cool fully before refrigerating.
Recipe Variations to Try
One of the beauties of this classic soup is its adaptability. Here are some delicious variations to tailor the soup to your taste or to simply mix things up a bit:
- Herbed Potato Leek Soup: Incorporate herbs such as fresh thyme, rosemary, or bay leaves. Remember to remove any whole herbs or bay leaves before blending.
- Low-Fat Option: Substitute the half-and-half or cream with a lower-fat milk option, or even dairy-free milk.
- Roasted Garlic Potato Leek Soup: Add a head of roasted garlic into the mix for a deep, slightly sweet garlic flavor.
How to Serve Irish Leek and Potato Soup
This soup is so versatile that it can span the seasons. In the winter, I serve it hot, topped with crumbled bacon, croutons, and chives. When chilled, this recipe essentially becomes the classical French vichyssoise and is a refreshing choice for a summer luncheon.
To incorporate it into a full meal, consider these options:
- A simple, fresh green salad with mixed greens, sliced cucumber, cherry tomatoes, and a light vinaigrette dressing complements the creamy soup well.
- Rustic bread or rolls with freshly made butter are ideal alongside the soup.
- For a heartier meal, serve the soup with a classic grilled cheese sandwich.
- A slice of quiche or a savory tart with a light salad makes for a more elaborate meal, especially for brunch or lunch.
Storing and Reheating Leftovers
Allow the soup to cool to room temperature (about 30 minutes) before storing. Transfer the cooled soup into airtight containers. Store it in the refrigerator, where it will keep well for up to 3 days.
To freeze, pour the cooled soup into freezer-safe bags or containers. Leave a little space at the top to allow for expansion when freezing. Store in the freezer for up to 1 month. Be aware that freezing foods that contain dairy will often result in a change of texture when thawed and reheated.
To reheat: If frozen, allow the soup to thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave. On the stovetop, transfer the soup into a saucepan and reheat it over medium heat, stirring occasionally, until it’s hot all the way through. For the microwave, place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or paper towel, and heat it on high for 2-3 minutes, stirring halfway through.
Questions About Leek and Potato Soup
Yes, you can easily make a dairy-free version of this soup by substituting olive oil or another plant-based oil for the butter and using a lactose-free cream or milk alternative, such as almond milk, coconut milk, or oat milk, instead of traditional dairy cream.
This recipe can be made gluten-free by using gluten-free broth and omitting garnishes, such as croutons, that may contain gluten. Always check the labels on your products to be sure.
If you prefer not to use cream, an alternative is to use a bit of cornstarch mixed with water to create a slurry, then add it to the soup while cooking to reach your desired thickness.
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Recipe
Leek and Potato Soup
Ingredients
- 4 tablespoons butter
- 1 large onion chopped
- 3 leeks (white and lightest green parts only) cleaned and sliced
- 3 large baking potatoes peeled and cut into cubes
- 4 cups chicken broth
- ½ cup half and half or heavy cream
- Salt and ground black pepper to taste
For the garnishes:
- 4 slices bacon
- 4 slices whole wheat bread
- 2 tablespoons butter
- Salt and black pepper to taste
- 2 tablespoons fresh chives snipped
Instructions
- Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.4 tablespoons butter
- Add the onion, leeks, and potatoes. Saute, stirring gently, for 5-6 minutes or until the onion and leeks have softened but are not brown.1 large onion, 3 leeks (white and lightest green parts only), 3 large baking potatoes
- Add the stock. Bring to a boil.4 cups chicken broth
- Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
- Remove the pot from the heat and use either an immersion blender or a food processor to blend the soup to your desired degree of smoothness. Stir in the half-and-half or cream. Add salt and pepper to taste.½ cup half and half, Salt and ground black pepper
- While the soup is cooking, prepare the croutons and bacon.
- Cook the bacon in a skillet until well browned. Crumble it and set aside.4 slices bacon
- To make the croutons, trim the crusts from the bread. Cut the bread into cubes. Add the butter to a skillet placed over medium-high heat. Add the bread cubes to the melted butter. Toss the bread cubes in the melted butter, season lightly with salt and pepper and cook until lightly browned and crispy, tossing or stirring often.4 slices whole wheat bread, 2 tablespoons butter, Salt and black pepper
- Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.2 tablespoons fresh chives
Notes
- Substitute the half and half or cream with a lower-fat milk option or even dairy-free milk to reduce the fat content.
- To store: Cool to room temperature. Transfer to an airtight container and keep in the refrigerator for up to 3 days.
- To freeze: Pour the cooled soup into freezer-safe bags or containers and store in the freezer for up to 1 month.
- To reheat: If frozen, allow the soup to thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave. On the stovetop, heat in a saucepan over medium heat, stirring occasionally, until hot all the way through. In the microwave, cover with a microwave-safe lid or paper towel, and heat on high for 2-3 minutes, stirring halfway through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi Lana,
Just a note to tell you that I had this soup often when I studied at the University of Maynooth near Dublin. Of course, their version wasn’t as rich as yours ~ yours is even better. Love, love, love your cookbook! Everyone should have one as a go-to for simple, delicious recipes!!
Thank you so much for the lovely compliment, Tess!
Have you frozen this soup? Normally I wouldn’t think of freezing potatoes but if I blend it thoroughly, I thought maybe I could get away with it? Thanks!
Hi Jill – yes! you can freeze this soup if you puree it first (chunks of frozen potatoes get grainy when frozen but it works well if blended thoroughly).
How many people will this recipe
feed. I have a large family and I want to make this badly I just need to make sure there is enough to feed everyone
The recipe makes 4 servings, Tasha.
This sounds amazing! My mom makes a delicious potato leek soup, but I’ll need to try your version. It looks heavenly. Pinned!
Thanks, Rachel. Hope you enjoy my version as well.
I have all of the ingredients to make this soup. Will be adding 1% milk and a little whole milk instead of the cream. I found giant leeks at the store yesterday, so soup will be full of that yummy leak flavor.
Thanks for the recipe.
This look so rich and flavorful, and like the perfect way to combat the cold weather in NYC! Thanks for sharing!
Thank you, Kelly. It’s really great for cold weather. Warms you through and through.
I’ve never made a leek and potato soup and this looks incredible!!
It is, Sues! Pretty darned incredible soup.
Visiting Ireland would be such a treat! Beautiful soup, Lana!
Thank, Brenda. We loved our visit to Ireland and hope to go back again some day.
Love this soup!
oh my! this looks insanely yummy! i love leeks & potatoes – so this is going to be a win/win recipe for me!
Hope you enjoy it!
Sounds positively delicious Lana, I love potato soup and leeks are among my favorites too!
Thanks, Amanda. You won’t believe just how delicious this soup is.