This authentic and satisfying Leek and Potato Soup comes straight from the Irish countryside.  Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.

Irish Leek and Potato Soup ~ a traditional farmhouse recipe that is simple, hearty, and satisfying.

This traditional farmhouse recipe couldn’t be easier, or more satisfying.  Soup is one of the most elemental forms of cooking, and there’s something about ladling out steaming bowls of soup to the family that is so gratifying.  This one has no bells and whistles ~ it’s based on fresh, great quality ingredients, simply prepared.

A super easy and delicious Leek and Potato Soup, straight from the Irish countryside.

Leeks and potatoes are a classic Irish pair.  Both vegetables grow easily and plentifully in Irish soil, and they find their way into so many great recipes.  Leeks can seem formidable when they’re raw from the supermarket, but once sliced and sauteed in butter they become meltingly tender and delicious.  As for the  potatoes, I use starchy russets (baking potatoes) because they provide the perfect ‘creamy’ texture to this soup without any cream.

TIP: Traditionally the Irish don’t cook with many herbs and spices and the flavors tend to be mild, so be sure to add enough salt and freshly cracked black pepper to your soup.  If you’re so inclined, some crumbled crisp bacon or finely diced ham makes a great topping!

Cooking up Traditional Irish Leed and Potato Soup

This Irish leek and potato soup is a true 30 minute meal ~ the vegetables are cooked just long enough to soften them, and then the soup is pureed and ready to serve.

You can process it to a super smooth or a chunky consistency.  I learned an interesting thing making this soup, though…when you process cooked potatoes they develop a slightly ‘gluey’ texture.  It has something to do with their starch molecules.  You’ve probably experienced it if you’ve ever whipped potatoes in a processor, blender, or with electric beaters.  Some people don’t mind this at all, and some find it not so nice.  Anyway, one way around that is to puree everything except the potatoes.  You can put the potatoes through a ricer and then mix them back into the soup, thus avoiding the problem.

This is a simple and satisfying Leek and Potato Soup, straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of soda bread.

To go along with your farmhouse soup, I’d suggest my IRISH FISHCAKES WITH 30-SECOND TARTAR SAUCE.  And after dinner, don’t forget a nip of my HOMEMADE IRISH CREAM.

TIP: The secret ingredient that gives my soup its appealing green color is a handful of garden peas, fresh or frozen. This is a little trick I learned back when I made my HAM AND PEA SOUP ~ that soup is a gorgeous green!

~Recipe adapted from Irish Pub Cooking

Traditional Irish Leek and Potato Soup

Yield: serves 6

Traditional Irish Leek and Potato Soup


  • 4 Tbsp butter
  • 1 onion, chopped
  • 3 large leeks, trimmed, sliced, thoroughly rinsed, and dried
  • 2 russet potatoes, peeled and diced
  • 3 1/2 cups chicken stock (or vegetable stock)
  • 1/2 cup frozen peas
  • salt and fresh cracked black pepper
  • sour cream thinned with milk
  • snipped chives


  1. Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
  2. Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
  3. Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
  4. Serve piping hot with a drizzle of sour cream and a sprinkle of chives.


  • Be sure to remove the tough outer layers and ends off your leeks, and then, after slicing, immerse them in lots of cold water and separate the outer rings to release all the dirt and grit.
  • Craving  more traditional Irish grub?  How about a Dublin Coddle, or a plate of Bangers and Mash?


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This is a simple and satisfying Leek and Potato Soup, straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of soda bread. |CREAMED SOUP | LUNCH | ST. PATRICK'S DAY | IRISH RECIPES


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10 Responses to Traditional Irish Leek and Potato Soup

  1. A cozy bowl of this soup is just what I need for St. Patrick’s Day! Love your pretty garnish too :)

  2. Susan says:

    What a gorgeous, green color! I love leeks in soup and the peas are a great addition.

  3. alexandra says:

    Sue, adding peas makes the final colour fresh – great thought! Thank you for this! I sometimes use chard or spinach but the colour gets darker and a bit dull. I finally add a jalapeño which brings the dish a bit south…..

  4. Adina says:

    What beautiful pictures, I also like that cloth under the plate. I love the German version of potato and leek soup, I should try this Irish version as well.

  5. Absolutely perfect bowl of soup! Love your addition of peas to make it such a pretty green colour, too :) Sharing!

  6. What a beautiful, spring inspired soup! I haven’t made leek soup very often, but always wonderful why. This is just too lovely not to try! Thanks – and happy St. Patrick’s Day!

    • Sue says:

      Leeks kind of get lost in the produce section, I overlook them often, too. But they do have the nicest onion flavor!

  7. So creamy and delicious…I love leeks and make soup with them quite often, but mine never looks this pretty.

    • Sue says:

      Psssst…it’s the peas, Angie ~ they give the soup a little boost in color, otherwise it’s not nearly as pretty :) Thanks for stopping by today!

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