Home » Recipes » Main Dish Recipes » Soups and Stews » Leek and Potato Soup

Leek and Potato Soup

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!

Leek and Potato soup with croutons and bacon garnish.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe

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.

❤️ Why I Love This Recipe


  • Versatility: Serve it piping hot during cold weather or enjoy it chilled on warmer days.
  • Simplicity: Made with basic ingredients, as a testament to the beauty of simple, honest cooking.
  • Flavorful: The combination of leeks, potatoes, and a creamy base makes a comforting and delicious soup.
  • Tribute to Heritage: This recipe pays homage to my Irish roots and celebrates traditional cooking.

🛒 Ingredient Notes


This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

  • 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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥘 Equipment I Use


🥄 How I Make Leek and Potato Soup


Butter, leeks, and broth being added to a Dutch oven.
  1. Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.
  2. 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.
  3. Add the stock. Bring to a boil.
  1. Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
  2. 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.
  1. While the soup is cooking, prepare the croutons and bacon.
  2. Cook the bacon: cook 4 slices of thick-cut bacon. Crumble and set aside.
  3. 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.
  4. Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.
Leek and Potato soup with croutons and bacon garnish.

🔀 Possible Recipe Variations


One of the beauties of this classic soup is its adaptability. Here are some delightful 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. Add the herbs in with the broth to best infuse their flavors. 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 to reduce the fat content.
  • Roasted Garlic Potato Leek Soup: Add a head of roasted garlic into the mix for a deeper, slightly sweet garlic flavor. To roast garlic, slice the top off a head of garlic to expose the individual cloves, place on a square of foil, drizzle with olive oil, wrap with the foil, and bake at 400°F (200°C) for about 30-40 minutes or until tender and golden. Squeeze the soft garlic cloves into the soup before blending.
  • Chunky Potato Leek Soup: For a soup with more texture, set aside half of the sautéed potatoes and leeks before blending. Add the reserved potatoes and leeks back into the pot after blending the rest of the soup to your desired smoothness. This gives you a creamy base with satisfying chunks.

🍽️ How I 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:

🍚 How I Store and Reheat 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 food that contains 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 Creamy Potato Leek Soup


Can I make this soup without dairy?

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.

Is this soup gluten-free?

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.

Can I thicken the soup without using cream?

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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Leek and Potato soup with croutons and bacon garnish.

Leek and Potato Soup

Enjoy a taste of Ireland with this traditional Leek and Potato Soup recipe. Serve it warm during the winter or chilled in summer.
5 from 6 votes
Print It Rate It Save
Course: Soups and Stews
Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 463kcal
Author: Lana Stuart

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
  • Salt and ground black pepper to taste
  • ½ cup half and half or heavy cream

For the garnishes:

  • 2 tablespoons fresh chives snipped
  • 4 slices bacon
  • 4 slices whole wheat bread
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions

  • Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.
  • 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.
  • Add the stock. Bring to a boil.
  • 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.
  • While the soup is cooking, prepare the croutons and bacon.
  • For the bacon: cook 4 slices of thick-cut bacon. Crumble and set aside.
  • 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 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.

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. Store in the refrigerator for up to 3 days.
  • To freeze — Pour the cooled soup into freezer-safe bags or containers. 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

Serving 1 | Calories 463kcal | Carbohydrates 55g | Protein 11g | Fat 23g | Saturated Fat 14g | Polyunsaturated Fat 2g | Monounsaturated Fat 6g | Trans Fat 1g | Cholesterol 61mg | Sodium 1175mg | Potassium 988mg | Fiber 5g | Sugar 8g | Vitamin A 1818IU | Vitamin C 20mg | Calcium 160mg | Iron 4mg

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on March 12, 2013. It has been updated with new photos and additional information.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. Tess Ruiz says:

    5 stars
    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!!

  2. 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!

    1. 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).

  3. 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

    1. Lana Stuart says:

      The recipe makes 4 servings, Tasha.

  4. Rachel @ Bakerita says:

    This sounds amazing! My mom makes a delicious potato leek soup, but I’ll need to try your version. It looks heavenly. Pinned!

    1. Thanks, Rachel. Hope you enjoy my version as well.

  5. 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.

  6. Kelly Senyei | Just a Taste says:

    This look so rich and flavorful, and like the perfect way to combat the cold weather in NYC! Thanks for sharing!

    1. Thank you, Kelly. It’s really great for cold weather. Warms you through and through.

  7. I’ve never made a leek and potato soup and this looks incredible!!

    1. It is, Sues! Pretty darned incredible soup.

  8. Brenda @ a farmgirl's dabbles says:

    Visiting Ireland would be such a treat! Beautiful soup, Lana!

    1. Thank, Brenda. We loved our visit to Ireland and hope to go back again some day.

  9. nest of posies says:

    oh my! this looks insanely yummy! i love leeks & potatoes – so this is going to be a win/win recipe for me!

  10. Sounds positively delicious Lana, I love potato soup and leeks are among my favorites too!

    1. Thanks, Amanda. You won’t believe just how delicious this soup is.