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Irish Potato Leek Soup

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Irish potato leek soup is a classic Irish recipe that has been passed down from generation to generation. This rich and creamy soup is traditionally served as a starter or as a main course. It’s hearty, comforting, and filling – perfect for cold weather days.

Check out this Irish Pub Food page for even more delicious Irish recipes.

Traditional Irish Potato Leek Soup in a dark bowl drizzled with cream and sprinkled with minced parsley.

Who wouldn’t love a simple soup recipe that is made with readily available groceries that you may already have on hand?

Serving Suggestions

Irish Potato Leek Soup in a dark bowl, sitting on a dark wooden placemat with a leaf motif napkin and spoon on the side

Images updated on March 11, 2022 – Yukon gold potatoes^^^ will give your soup a yellow hue, russet potatoes will create a whiter soup.

ingredients needed

Ingredients to make Irish Potato Leek Soup.
  • Russet potatoes or Yukon gold potatoes will both work in this recipe.
  • Leeks and onion add subtle flavor to this simple soup.
  • Vegetable broth is used to turn these humble potatoes into soup.
  • Heavy cream and whole milk* add richness and adds to the creamy texture.
  • A healthy dose of sea salt and black pepper add additional flavor.
  • Fresh parsley and a drizzle of cream add the perfect garnish.

Be sure to check out the detailed printable recipe card below

Looking down on two bowls of Irish Potato Leek Soup drizzled with cream and sprinkled with minced parsley.

How to make Irish Potato Leek Soup

Trim the end of the leeks and cut where the green starts and the white ends. Slice and clean leeks, then set aside.

Heat 2 tablespoons of olive oil or butter in a large Dutch oven over medium heat. Add the leeks and onions.

Diced onion and leeks with oil in a Dutch oven.

Cover and cook for 5 – 7 minutes, stirring a few times as needed, until they are soft, but not browned.

Add the diced potatoes and vegetable broth.

Vegetable broth, diced potatoes, onion and leeks in a Dutch oven.

Bring to a boil, then reduce heat to medium low. Cover and cook for 35 – 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.

Cooked potato leek soup in a Dutch oven.

Use an immersion blender to puree the soup until smooth, or blend small batches in a blender.

Potato soup pureed with an immersion blender inside a Dutch oven.

Stir in the heavy cream, then the whole milk*.

Heavy cream added to the pureed potato soup.

Season with salt and pepper to taste.

Ladle soup into bowls drizzle with additional cream and sprinkle with minced parsley.

Close-up image of potato leek soup drizzled with heavy cream and sprinkled with minced parsley in a dark bowl.

This soup is delicious served while hot or cold.

This soup is Alex approved! His only comment was that he thought it would taste good with chicken or bacon added to it. I agree, well I agree with the addition of bacon!!

Recipe Notes & Tips

  • For a vegan version of this soup: *substitute canned coconut milk for the cream and unsweetened Cashewmilk for the whole milk.
  • This recipe is Whole30 & Paleo compliant when made with the coconut and cashew milks.
  • To make the soup green for St. Patrick’s Day, add 0.5 cup of frozen green peas during the last 2 minutes of cooking.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan on the stove before serving.
  • For added crunch and flavor, sprinkle chopped, cooked bacon pieces over the soup before serving.
  • For additional richness substitute chicken stock for the vegetable stock/broth.

Tools used to create this recipe

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More delicious soup recipes

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Enjoy!!

Traditional Irish Potato Leek Soup in a dark bowl drizzled with cream and sprinkled with minced parsley.

Irish Potato Leek Soup

This traditional Irish Potato Leek Soup is hearty, comforting, and filling – the perfect crowd-pleasing soup for cold weather days.
5 from 1 vote
Print Rate
Course: Main Course, Soup
Cuisine: Irish
Keyword: creamy potato and leek soup
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Calories: 185kcal
Author: Lisa Johnson

Equipment

  • Dutch oven
  • Immersion Blender

Ingredients

  • 2 tablespoons olive oil or butter
  • 3 organic leeks white part only (washed and sliced)
  • 1 large yellow onion chopped
  • 6 medium Russet or Yukon gold potatoes peeled and cut into 1-inch pieces
  • 6 cups vegetable broth or chicken stock
  • 6 ounces heavy cream* (1/2 cup + 2 Tablespoons) + more for serving
  • 6 ounces whole milk*
  • 1 teaspoon sea salt
  • .25 teaspoon ground black pepper
  • 2 tablespoons minced, fresh parsley to garnish
  • 6 slices cooked, chopped bacon optional

Instructions

  • Trim the end of the leeks and cut where the green starts and the white ends. Slice and clean leeks, then set aside.
  • Heat 2 tablespoons of olive oil or butter in a large Dutch oven over medium heat. Add the leeks and onions. Cover and cook for 5 – 7 minutes, stirring a few times as needed, until they are soft, but not browned.
  • Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to medium low. Cover and cook for 35 – 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.
  • Use an immersion blender to puree the soup until smooth, or blend small batches in a blender.
  • Stir in the heavy cream, then the whole milk*. Season with salt and pepper to taste.
  • Ladle soup into bowls drizzle with additional cream and sprinkle with minced parsley. This soup is delicious served hot or cold.

Notes

  • For a vegan version of this soup: *substitute canned coconut milk for the cream and unsweetened Cashewmilk for the whole milk.
  • This recipe is Whole30 & Paleo compliant when made with the coconut and cashew milks.
  • To make the soup green for St. Patrick’s Day, add 0.5 cup of frozen green peas during the last 2 minutes of cooking.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a saucepan on the stove before serving.
  • For added crunch and flavor, sprinkle chopped, cooked bacon pieces over the soup before serving.
  • For additional richness substitute chicken stock for the vegetable stock/broth.

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 742mg | Potassium: 660mg | Fiber: 4g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 20.1mg | Calcium: 66mg | Iron: 5.6mg

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7 Comments

  1. Yum!!!! This looks delicious! I like that you used coconut milk.. interesting twist. 🙂

    I just wanted to let you know that I nominated you for a Liebster Award. Check out my blog for me details.

    Krista @ joyfulhealthyeats

  2. How perfect this soup is… I’m all about cutting some calories! Thanks so much for coming to (link) party with me… I hope you’ll come again next week to Super Saturday Show & Tell! xoxo~ Ruthie

  3. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks.

  4. I can almost taste this! It sounds sooooo good, Lisa! We’re supposed to get rain this weekend, this would be perfect!

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