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Home » Soup » Irish Potato Leek Soup

Published: Mar 13, 2013 · Modified: Sep 22, 2020 by Lisa Johnson

Irish Potato Leek Soup

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

I absolutely love this Irish Potato Leek Soup!!! It is so rich and creamy, you are going to love it too. Just how do I know that for sure, because it 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.

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

The bacon might add a nice touch crumbled on top before serving, but it is not necessary. It is so rich and velvety smooth, you would think it was made with chicken stock. Nope, it is made with vegetable broth. Which makes it vegan, well if you do not add any bacon!

How to make Irish Potato Leek Soup:

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

Heat 2 Tablespoons of oil in a large Dutch oven. 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.

sliced leeks and onions in a large blue pot

Add the potatoes and vegetable broth, cover and cook for 35 – 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.

vegetable broth and potato chunks simmering in a large blue pot on the stove

Use an immersion blender to puree the soup smooth. Or blend small batches in a blender.

Use an immersion blender to puree the soup until smooth in the pot

Stir in the coconut milk, then the Cashew or Almond milk.

pouring coconut milk into the soup in the large pan

Season with salt and pepper to taste.

Ladle soup into bowls and sprinkle with chopped parsley.

a dark bowl of Irish Potato Leek Soup with chopped parsley and a cream swirl in the center

Notes:

  • For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
  • This recipe is Whole30 & Paleo compliant.

More delicious soup recipes:

  • Roasted Cauliflower and Garlic Soup
  • Potato Cheese Soup
  • Instant Pot French Onion Soup
  • Whole 30 Clam Chowder
  • Creamy Parsnip and Apple Soup
  • Roasted Red Pepper Soup with Grilled Shrimp

{Post Updated 4/22/19 – I brightened up the images a bit and removed all of the nonsense about link parties, since none of the link parties listed exist anymore!}

Enjoy!!

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

Irish Potato Leek Soup

This soul warming Irish Potato Leek Soup is the perfect winter meal, and always a crowd pleaser! It is vegan, Whole30 and Paleo compliant as well.
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Course: Main Course, Soup
Cuisine: Irish
Keyword: potato, leeks, vegetable, broth, cream, coconut, recipe, vegan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Calories: 185kcal
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 3 organic leeks white part only (washed and sliced)
  • 1 large yellow onion chopped
  • 6 medium Yukon gold or red potatoes peeled and cut into 1-inch pieces
  • 6 cups organic vegetable broth
  • 6 ounces full fat coconut milk (1/2 cup + 2 Tablespoons)
  • 6 ounces CashewMilk
  • sea salt & fresh ground pepper to taste
  • fresh Italian parsley minced for garnish

Instructions

  • Trim the end of the leeks and cut where the green starts and the white ends. Slice, rinse and set aside.
  • Heat 2 Tablespoons of oil in a large Dutch oven. 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 potatoes and vegetable broth, 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 smooth. Or blend small batches in a blender.
  • Stir in the coconut milk, then the Cashew or Almond milkl.
  • Season with salt and pepper to taste.
  • Ladle soup into bowls and sprinkle with minced parsley.

Notes

  • For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
  • This recipe is Whole30 & Paleo compliant.

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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Reader Interactions

Comments

  1. Krista @ joyfulhealthyeats says

    March 13, 2013 at 6:51 pm

    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

    Reply
  2. Ruthie says

    March 17, 2013 at 8:03 pm

    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

    Reply
  3. Carole says

    April 18, 2013 at 8:11 pm

    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.

    Reply
  4. Carole says

    April 19, 2013 at 12:00 am

    Lisa, thanks for linking up with Food on friday and joining in the fun. Cheers

    Reply
  5. Jamie @ Love Bakes Good Cakes says

    February 27, 2015 at 10:26 pm

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

    Reply
  6. Cathy@LemonTreeDwelling says

    March 01, 2015 at 11:36 am

    This soup looks and sounds fabulous…..smooth, creamy, and flavorful!

    Reply
    • Lisa Johnson says

      March 04, 2015 at 6:47 pm

      Thank you Cathy! 🙂

      Reply

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Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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