This Irish Potato Leek Soup is a comforting classic, blending creamy potatoes and tender leeks with a touch of cream for a velvety finish. Simple, hearty, and bursting with flavor, this soup is perfect for cozy evenings or as an elegant starter for any meal.

Ingredients

• 4 cups (960 ml) vegetable or chicken broth
• 4 large potatoes, peeled and diced
• 3 large leeks, cleaned and sliced (white and light green parts only)
• 1 cup (240 ml) heavy cream
• 2 tablespoons unsalted butter

• 1 small onion, diced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Optional garnish: Chopped chives, parsley, or croutons

Why You’ll Love This Recipe

• Classic Comfort: Creamy, warm, and soothing—perfect for chilly days.
• Simple Ingredients: Pantry staples make this an easy, affordable recipe.
• Rich and Velvety: The cream adds a luxurious texture.
• Versatile: Easily adapt to make it vegan or lighter.

How to Make Irish Potato Leek Soup

1. Sauté the Aromatics

• In a large pot, melt the butter over medium heat.
• Add the diced onion and sauté for 3-4 minutes until softened.
• Stir in the sliced leeks and cook for 5-7 minutes, stirring occasionally, until tender and fragrant.
• Add the minced garlic and cook for another minute.

2. Build the Soup Base

• Add the diced potatoes, dried thyme, and broth to the pot.
• Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are soft and easily pierced with a fork.

3. Blend the Soup

• Remove the pot from heat and let it cool slightly.
• Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.

4. Add the Cream

• Stir in the heavy cream and heat the soup gently over low heat, ensuring it doesn’t boil.
• Taste and season with salt and pepper to your liking.

5. Serve and Garnish

• Ladle the soup into bowls and garnish with chopped chives, parsley, or crispy croutons. Serve hot with crusty bread for dipping.

Serving Suggestions

• Crusty Bread: Irish soda bread or baguette pairs beautifully with this soup.
• Side Salad: A light green salad adds freshness and balance.
• Toppings: Add crispy bacon bits or shredded cheddar for extra indulgence.

Tips for the Best Potato Leek Soup

1. Clean the Leeks Thoroughly: Leeks often have hidden dirt between the layers, so rinse them well after slicing.
2. Choose Starchy Potatoes: Russet or Yukon Gold potatoes create a creamier texture.
3. Don’t Overheat the Cream: Gently heat after adding cream to prevent curdling.
4. Customize the Flavor: Add a pinch of nutmeg or a splash of white wine for a twist.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 3 months (without the cream, for best results). Add cream after reheating.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally.

Final Thoughts

This Irish Potato Leek Soup is a timeless recipe that brings simple ingredients together in a rich, creamy dish that’s as comforting as it is delicious. Whether you’re making it for St. Patrick’s Day or as a cozy weeknight meal, it’s sure to become a family favorite.

Let me know how yours turns out—and don’t forget to share your favorite garnishes or creative twists! 🍀🥣✨