Irish Potato and Leek Soup
Creamy, comforting, and bursting with traditional Irish flavors, this Irish Potato and Leek Soup is the ultimate cozy dish for chilly days. Featuring a rich blend of tender potatoes, buttery sautéed leeks, and a touch of heavy cream, this hearty soup strikes the perfect balance between satisfying and elegant. Garlic adds depth, while a smooth, velvety texture is achieved with simple blending techniques. This classic recipe, simmered in your choice of chicken or vegetable stock, is both easy to prepare and ready in just under an hour. Garnish with fresh parsley for a vibrant finish, and serve it as a wholesome starter or a light main dish with crusty bread. Perfect for anyone searching for "traditional Irish soup recipes" or "easy potato leek soup," this dish is sure to become a family favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 3 cups leeks (white and light green parts only, thinly sliced)
- 2 cloves garlic cloves (minced)
- 4 cups potatoes (peeled and diced)
- 6 cups vegetable stock or chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the sliced leeks and sauté for 5-7 minutes until softened but not browned.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potatoes to the pot and stir to coat them with the butter and leeks.
Pour in the vegetable or chicken stock and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the potatoes are very tender.
Use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a countertop blender and blend until smooth.
Stir in the heavy cream, and season with salt and black pepper to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally, to heat through.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 860 mg | 18% | |
*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.
