Irish Potato Leek Soup (Printable View)

Comforting creamy potato and leek blend with golden crispy leeks, perfect for cozy meals and simple preparation.

# Ingredient List:

→ Vegetables

01 - 3 large leeks, white and light green parts only, cleaned and sliced (reserve 1/2 leek for crispy topping)
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable or chicken broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream

→ Fats and Seasoning

08 - 3 tablespoons unsalted butter
09 - 2 tablespoons olive oil (for crispy leeks)
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Chopped fresh chives or parsley (optional)

# How to Prepare:

01 - Slice leeks in half lengthwise, rinse thoroughly to remove grit, then slice thinly. Reserve 1/2 leek for the crispy topping.
02 - Melt butter in a large soup pot over medium heat. Add onion and cook for 3 minutes until softened.
03 - Add sliced leeks (except reserved portion) and garlic. Sauté for 5 minutes until leeks are tender but not browned.
04 - Add diced potatoes, bay leaf, thyme, and broth. Bring to a boil, reduce heat, cover and simmer for 20–25 minutes until potatoes are very soft.
05 - Remove bay leaf. Using an immersion blender (or in batches with a regular blender), blend soup until smooth.
06 - Stir in milk and cream. Season with salt and pepper to taste. Heat gently for 3–5 minutes without boiling.
07 - Thinly slice reserved 1/2 leek. Heat olive oil in small skillet over medium-high heat. Fry leek strips for 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy leeks and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The contrast between velvety smooth soup and those impossibly crispy leek topping creates something magical in every spoonful
  • It comes together in under an hour but tastes like it simmered all afternoon
  • This is the kind of soup that makes people forgive the weather outside
02 -
  • Leeks hide sand deep between their layers, so rinse them thoroughly even after slicing
  • Blending hot soup requires caution either remove the center cap on your blender or let it cool slightly first
  • The soup thickens as it sits, so you may need to thin it with more broth when reheating
03 -
  • Immersion blenders save time and cleanup, but regular blenders give the silkiest results
  • Reserve some potato chunks before blending if you prefer texture over pure smoothness

Go back