This authentic and satisfying Traditional Irish Leek and Potato Soup comes straight from the Irish countryside. Serve this easy 30 minute meal with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.
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.
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!
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.
To go along with your farmhouse soup, I’d suggest my Irish Fish Cakes 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!
Reader Rave ~
“Absolutely delicious, and so easy to make. I put sour cream on the table instead of drizzling it on top, and that worked well for us. Served with brown Irish soda bread. Thank you for a wonderful recipe! ” ~Vivian
~Recipe adapted from Irish Pub Cooking
Traditional Irish Leek and Potato Soup
Ingredients
- 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
garnish
- sour cream thinned with milk
- snipped chives
Instructions
- Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
- 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.
- Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
- Serve piping hot with a drizzle of sour cream and a sprinkle of chives.
Notes:
- 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?
Thanks for pinning my traditional Irish leek and potato soup!
34 Comments
Janet
May 25, 2020 at 12:41 amIrish Leek and Potatoe Soup. So easy with a wonderful outcome. Thank you.
Natasha
March 31, 2020 at 8:46 amSuch a simple recipe produces an amazing and delicious soup. It is my “go to” recipe now! Thank you so much for posting it.
Sue
March 31, 2020 at 9:20 amThanks Natasha 🙂
Nancy white
March 14, 2020 at 4:21 pmCan I freeze the leek potato soup?
Sue
March 14, 2020 at 5:47 pmThis should freeze fine because it doesn’t have a cream base, but I haven’t tried so I can’t say for sure, sorry!
Dana
March 6, 2020 at 7:06 amWhat is the serving size and for how many people please?
Sue
March 6, 2020 at 7:41 amThis serves 6 Dana,
Dana
March 6, 2020 at 7:54 amThanks! How big is one serving approximately?
Erin
March 9, 2020 at 4:57 amCould you please indicate the serving size? Is it 1/2 c or 1 c? Thank you.
Sue
March 9, 2020 at 8:53 amIt’s going to be approximately a cup.
Nancy Nevels
October 24, 2019 at 7:55 pmThis soup is absolutely delicious. I’ve just returned from a glorious 8 days in Ireland.
Fell in love with the Irish Brown Bread. Do you have a traditional recipe for that. So yummy. Had it every morning and often with lunch.
Sue
October 24, 2019 at 8:07 pmHey Nancy ~ welcome home and yes, I have some great Irish bread recipes on the blog, one for brown bread here, and one for oatmeal soda bread here.
Marta
May 28, 2019 at 12:14 pmHi Sue,
I’ve made this soup 2 times now (once chunky and another time smooth) and both ways are delightful on a blustery Spring night. Our family esp likes it with Apple Wood Bacon crumbled on top. Would you be okay with my posting a link to this recipe on our family’s FB Group page “All The Great Ones Are Gaughen?” Of course siting credit where credit is due. Our page is a closed group page, and only family will be on it, but I just know they would love this soup.
Sincerely,
Marta
Sue
May 28, 2019 at 12:50 pmHi Marta ~ of course, feel free to post the recipe on your family page, I hope they all enjoy it.
KatStew
March 21, 2019 at 6:49 pmJust made this soup, it’s phenominal! And easy to make! I would absolutely make this again and again! Thank you!
Jen
March 17, 2019 at 6:10 pmDelicious
Mimi
March 16, 2019 at 3:50 pmCan you make this soup a day ahead of time?
Sue
March 16, 2019 at 7:14 pmYes, definitely!
vivian
December 10, 2018 at 4:04 pmAbsolutely delicious, and so easy to make. I put sour cream on the table instead of drizzling it on top, and that worked well for us. Served with brown Irish soda bread. Thank you for a wonderful recipe!