Irish Potato Leek Soup

The first time I had this soup was in a tiny pub in Dublin where the rain was hammering against the windows and the fireplace was the only thing keeping the world at bay. I remember watching the steam rise from my bowl, thinking something so simple couldn't possibly taste this extraordinary. Now every time I make it, my kitchen fills with that same gentle, comforting aroma that makes even the grayest day feel cozy.

Last winter my sister came over after a terrible week at work and I made this for her without saying much. She took one spoonful, closed her eyes, and finally let her shoulders drop. We ended up sitting at the table for hours just talking while the bowls emptied and the house grew warm.

Ingredients

• 3 large leeks: The white and light green parts bring this sweet, mild onion flavor thats the heart of the whole soup
• 3 medium Yukon Gold potatoes: These potatoes naturally cream when cooked so you get richness without needing to add flour
• 1 medium yellow onion: Builds the flavor foundation and melts into the background beautifully
• 2 cloves garlic: Just enough to give the soup a gentle backbone without overpowering the delicate leeks
• 4 cups vegetable or chicken broth: The liquid that carries all the flavors together into something greater
• 1 cup whole milk: Makes the soup silky without being too heavy
• 1/2 cup heavy cream: This tiny bit of luxury transforms it from everyday to special
• 3 tablespoons unsalted butter: Cooking the aromatics in butter creates a depth you cant get from oil alone
• 1 bay leaf: Adds this subtle herbal note that people notice but cant quite place
• 1/2 teaspoon dried thyme: Earthy and perfect with potatoes and leeks
• Salt and pepper: Essential for bringing everything into focus

Instructions

Prep the leeks properly:

Slice them in half lengthwise and rinse under cold water to get rid of all that hidden grit between the layers. Thinly slice them but save half a leek for later because those crispy bits are going to be magic.

Build your flavor base:

Melt butter in your soup pot over medium heat and cook the onion for about 3 minutes until it starts to soften. Add the sliced leeks and garlic, letting them sauté gently for 5 minutes until tender.

Simmer until tender:

Add the potatoes, bay leaf, thyme and broth, then bring everything to a boil before dropping to a simmer. Cover and let it cook for 20 to 25 minutes until the potatoes are completely soft.

Make it silky smooth:

Fish out the bay leaf and use an immersion blender right in the pot to puree until completely smooth. If you dont have one, work in batches with a regular blender but be careful with hot soup.

Add the creaminess:

Stir in the milk and cream, then season with salt and pepper to your taste. Let it heat gently for just 3 to 5 minutes but whatever you do, dont let it boil or the cream might separate.

Create the crispy topping:

While the soup heats, slice that reserved half leek into thin strips and fry them in olive oil over medium high heat for 2 to 3 minutes. Watch them carefully because they go from perfect to burned in seconds.

Bring it all together:

Ladle the hot soup into bowls and pile those golden crispy leeks on top. The contrast between the hot smooth soup and the crispy topping is what makes this recipe sing.

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This became my go to comfort food after a particularly rough winter when I was cooking just to feel something. Now its the soup I make for friends who need taking care of.

Making It Your Own

Sometimes I throw in a handful of spinach right at the end for color and extra nutrients. It wilts instantly into the hot soup and looks beautiful scattered with the crispy leeks.

The Bread Situation

Truth be told this soup deserves something to dip into it. I bake a quick soda bread or just toast up some crusty sourdough with butter if I am feeling less ambitious.

Make Ahead Magic

This soup actually tastes better the next day which is a gift for busy weeknights. The flavors meld together and it becomes even more velvety than it was fresh.

• Fry the crispy leeks right before serving though or they will lose their crunch
• The soup keeps beautifully in the refrigerator for up to four days
• Freeze it without the cream and add that in when you reheat

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Theres something about making soup that feels like an act of care, for yourself or for someone else. This one has never let me down.

Recipe Questions & Answers

→ How do you prepare the leeks for cooking?

Slice the white and light green parts of the leeks lengthwise, rinse thoroughly to remove any grit, then slice thinly for cooking, reserving a portion for the crispy topping.

→ What type of potatoes work best for this soup?

Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes can be used if preferred.

→ How are the crispy leeks made?

Thinly slice reserved leek pieces, then fry them in olive oil over medium-high heat until golden and crisp. Drain and lightly season with salt.

→ Can this dish be made dairy-free?

Yes, substitute plant-based milk and cream, and use olive oil instead of butter to suit dairy-free diets.

→ What seasoning complements this potato and leek blend?

Bay leaf, dried thyme, salt, and freshly ground black pepper enhance the flavors without overpowering the delicate vegetables.

→ Is it important to avoid boiling after adding milk and cream?

Yes, heating gently prevents curdling and maintains a smooth, creamy texture.