Creamy Irish Potato Soup
Warm, comforting, and irresistibly silky, this Creamy Irish Potato Soup is the perfect recipe for cozy evenings or an elegant starter. Made with buttery leeks, tender Yukon Gold or Russet potatoes, and enriched with velvety heavy cream, this traditional Irish-inspired soup delivers a luscious, satisfying flavor in every spoonful. The simple yet hearty ingredients simmer together to create a smooth, blended masterpiece, perfectly seasoned with garlic, onion, and a touch of black pepper. With a quick cook time of just 35 minutes, it's an ideal weeknight dinner or celebratory dish. Serve this creamy potato soup with a sprinkle of fresh parsley and a side of crusty bread for a meal that's both rustic and refined. Keywords: Creamy Irish Potato Soup, authentic Irish soup, potato leek soup recipe, easy potato soup, hearty comfort food recipes.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 large leeks (white and light green parts)
- 1 medium onion
- 2 cloves garlic
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Slice the leeks in half lengthwise, rinse thoroughly to remove dirt, and slice thinly. Dice the onion finely and mince the garlic.
Add the leeks and onion to the pot. Cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes to the pot, then pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy, and return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Heat gently for 2-3 minutes without bringing it back to a boil.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 25.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3910 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
