Traditional Irish Leek and Potato Soup

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.

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.

Irish Leek and Potato Soup ~ in a white bowl, with spoon, on a wooden table

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, in a white bowl with spoon

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, in a white bowl

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

3.69 from 99 votes

Traditional Irish Leek and Potato Soup

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.
Course Soup
Cuisine Irish
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Author Sue Moran


  • 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


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • 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!

Traditional Irish Leek and Potato Soup pin.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 25, 2020 at 12:41 am

    5 stars
    Irish Leek and Potatoe Soup. So easy with a wonderful outcome. Thank you.

  • Reply
    March 31, 2020 at 8:46 am

    5 stars
    Such a simple recipe produces an amazing and delicious soup. It is my “go to” recipe now! Thank you so much for posting it.

    • Reply
      March 31, 2020 at 9:20 am

      Thanks Natasha 🙂

  • Reply
    Nancy white
    March 14, 2020 at 4:21 pm

    5 stars
    Can I freeze the leek potato soup?

    • Reply
      March 14, 2020 at 5:47 pm

      This should freeze fine because it doesn’t have a cream base, but I haven’t tried so I can’t say for sure, sorry!

  • Reply
    March 6, 2020 at 7:06 am

    What is the serving size and for how many people please?

    • Reply
      March 6, 2020 at 7:41 am

      This serves 6 Dana,

      • Reply
        March 6, 2020 at 7:54 am

        Thanks! How big is one serving approximately?

      • Reply
        March 9, 2020 at 4:57 am

        Could you please indicate the serving size? Is it 1/2 c or 1 c? Thank you.

        • Reply
          March 9, 2020 at 8:53 am

          It’s going to be approximately a cup.

  • Reply
    Nancy Nevels
    October 24, 2019 at 7:55 pm

    5 stars
    This 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.

  • Reply
    May 28, 2019 at 12:14 pm

    5 stars
    Hi 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.

    • Reply
      May 28, 2019 at 12:50 pm

      Hi Marta ~ of course, feel free to post the recipe on your family page, I hope they all enjoy it.

  • Reply
    March 21, 2019 at 6:49 pm

    5 stars
    Just made this soup, it’s phenominal! And easy to make! I would absolutely make this again and again! Thank you!

  • Reply
    March 17, 2019 at 6:10 pm

    5 stars

  • Reply
    March 16, 2019 at 3:50 pm

    Can you make this soup a day ahead of time?

    • Reply
      March 16, 2019 at 7:14 pm

      Yes, definitely!

  • Reply
    December 10, 2018 at 4:04 pm

    5 stars
    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!

  • Reply
    Deanna Aronoff
    March 18, 2018 at 4:29 pm

    I love your recipes! Could I just cook the potatoes separately, rice them and then add to
    leek soup base after the leeks and chicken stock have cooked? The Shepherd’s Pie recipe was

    • Reply
      March 18, 2018 at 6:57 pm

      I’m sure you could Deanna, and I love the texture of riced potatoes, so I bet that would give this soup a whole new personality.

  • Reply
    Edward Willoughby
    November 6, 2017 at 9:28 am

    Thanks for the information on traditional Irish potatoe leek soup. I never realized that in traditional Irish cooking that people had access to blenders.


    • Reply
      November 6, 2017 at 9:50 am

      They would have used a hand held potato masher, Edward! And a bit of texture would be a good thing in that case.

  • Reply
    Agness of Run Agness Run
    March 25, 2017 at 6:40 am

    I love this nutrient-dense soup! Great choice, Sue!

  • Reply
    Laura | Tutti Dolci
    March 16, 2017 at 1:27 pm

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

  • Reply
    March 15, 2017 at 2:35 pm

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

  • Reply
    March 15, 2017 at 3:34 am

    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…..

  • Reply
    March 15, 2017 at 1:17 am

    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.

  • Reply
    Jennifer @ Seasons and Suppers
    March 14, 2017 at 6:54 am

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

    • Reply
      March 14, 2017 at 8:24 am

      I love that pea trick 😉

  • Reply
    Tricia @ Saving room for dessert
    March 14, 2017 at 4:40 am

    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!

    • Reply
      March 14, 2017 at 10:51 am

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

  • Reply
    [email protected]'s Recipes
    March 14, 2017 at 4:19 am

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

    • Reply
      March 14, 2017 at 7:45 am

      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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