Dinner

Irish Potato Leek Soup Recipe

Name: Irish Potato Leek Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Irish
Ingredients: 3 tablespoons butter; 1 medium onion, chopped; 1 leek, cleaned and thinly sliced into half moons (white and light green parts); 3 russet potatoes, peeled and diced; 4 cups vegetable stock; 2 cups water; 2 carrots, chopped; 3 celery ribs, chopped; 1/2 cup half and half (optional); Salt and pepper to taste

Byreem everly January 3, 2026January 3, 2026

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Introduction

Irish Potato Leek Soup is a warm and comforting dish perfect for chilly days. This hearty vegetable soup combines tender potatoes, leeks, and aromatic vegetables to create a healthy, satisfying meal that will warm you from the inside out.

A white bowl filled with thick creamy soup, pale beige in color, topped with small chunks of orange carrots, green celery, and white onions, sprinkled lightly with black pepper and fresh green parsley leaves. The bowl is placed on a wooden board, with a second bowl partly visible at the top left containing the same soup. To the right is a basket lined with white cloth holding a piece of golden-brown crusty bread. Below the bowl is a small wooden bowl of coarse salt, all set against a white marbled table surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1 medium onion, chopped
1 leek, cleaned and thinly sliced into half moons (white and light green parts)
3 russet potatoes, peeled and diced
4 cups vegetable stock
2 cups water
2 carrots, chopped
3 celery ribs, chopped
1/2 cup half and half (optional)
Salt and pepper, to taste

Instructions

Step 1: Melt the butter in a medium-size Dutch oven. Add the chopped onions, sliced leeks, and diced potatoes. Sauté for about 5 minutes, or until the vegetables are softened and beginning to brown.
Step 2: Add the vegetable stock, water, chopped carrots, and celery to the pot. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 20 minutes, or until all the vegetables are fork-tender.
Step 3: If you wish to garnish with carrot and celery chunks, remove some now and set aside. Then puree the soup until smooth using an immersion blender or a regular blender in batches.
Step 4: Stir in the half and half if desired, and season with salt and pepper to taste. Serve hot with fresh greens or traditional Irish Soda Bread.

Tips & Variations

For a richer flavor, substitute half and half with heavy cream or coconut milk for a dairy-free option.
You can reserve some potato chunks before blending if you prefer a chunkier texture.
Add fresh herbs like parsley or thyme for an added layer of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy, light beige soup that has small chunks of orange carrot, light green celery, and pale onion scattered on top, along with fresh green parsley leaves and a sprinkle of black pepper, all placed on a wooden board resting on a white marbled surface; to the upper right, a basket lined with a white cloth holds a golden-brown loaf of bread with a crusty texture, and in the lower right corner, a small wooden bowl contains coarse salt crystals. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, Yukon gold or red potatoes can be used, but russet potatoes yield the creamiest texture when pureed.

Is this soup suitable for vegans?

To make the soup vegan, use plant-based butter and replace half and half with coconut milk or omit it entirely. Ensure the vegetable stock is vegan-friendly as well.