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 Irish leek and potato soup 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.

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.

A super easy and delicious Leek and Potato Soup, in a white bowl with spoon

what you’ll need

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.

  • potatoes
  • leeks
  • butter
  • onion
  • peas
  • chicken stock
  • salt and pepper

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

tips for leek and potato soup

  • 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!
  • 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.
  • 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.
  • 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.
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.

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

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3.75 from 104 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
Total Time 30 minutes
Yield 6 servings
Calories 218kcal
Author Sue Moran

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, optional

  • sour cream thinned with milk to a drizzle-able consistency
  • 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.

Cook’s notes

*Recipe adapted from Irish Pub Cooking

Nutrition

Calories: 218kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 582mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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34 Comments

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  • Reply
    Janet
    May 25, 2020 at 12:41 am

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

  • Reply
    Natasha
    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
      Sue
      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
      Sue
      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
    Dana
    March 6, 2020 at 7:06 am

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

    • Reply
      Sue
      March 6, 2020 at 7:41 am

      This serves 6 Dana,

      • Reply
        Dana
        March 6, 2020 at 7:54 am

        Thanks! How big is one serving approximately?

      • Reply
        Erin
        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
          Sue
          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
    Marta
    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.
    Sincerely,
    Marta

    • Reply
      Sue
      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
    KatStew
    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
    Jen
    March 17, 2019 at 6:10 pm

    5 stars
    Delicious

  • Reply
    Mimi
    March 16, 2019 at 3:50 pm

    Can you make this soup a day ahead of time?

    • Reply
      Sue
      March 16, 2019 at 7:14 pm

      Yes, definitely!

  • Reply
    vivian
    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!

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