Print

Irish Potato Soup with Leeks

irish potato soup with leeks - featured image
Print Recipe

A cozy, budget-friendly Irish potato soup featuring creamy potatoes and sweet leeks, perfect for a warm and comforting dinner.

Ingredients

Scale
  • 4 medium potatoes (peeled and diced, about 1-inch cubes)
  • 2 large leeks (white and light green parts only, cleaned and sliced)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic (minced)
  • 4 cups (32 fl oz) vegetable or chicken broth (low-sodium preferred)
  • 1 cup (8 fl oz) whole milk or cream (can substitute with oat or coconut milk for dairy-free)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme (chopped, optional)
  • Chopped chives or parsley for garnish

Instructions

  1. Trim off the root and tough dark green parts of the leeks. Slice the white and light green parts thinly. Rinse well in cold water to remove grit. Drain and set aside (about 10 minutes).
  2. Peel and dice the potatoes into roughly 1-inch cubes (about 5-7 minutes).
  3. Heat 2 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Add the sliced leeks and cook gently for 8–10 minutes, stirring occasionally, until softened and fragrant but not browned. Add minced garlic halfway through and cook for another 1–2 minutes.
  4. Add the diced potatoes and 4 cups of vegetable or chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until potatoes are very tender.
  5. Remove about half the soup and blend until smooth using an immersion blender or in batches with a regular blender. Return the blended soup to the pot and stir to combine, creating a creamy texture without cream.
  6. Stir in 1 cup of whole milk or cream. Heat gently but do not boil to avoid curdling. Season with salt, pepper, and optional fresh thyme to taste.
  7. Let the soup simmer for another 5 minutes to marry flavors. The texture should be velvety and smooth with visible tender chunks.
  8. Ladle into bowls and garnish with chopped chives or parsley. Serve warm.

Notes

Sauté leeks gently over medium to medium-low heat to bring out sweetness without browning. Blend only half the soup to keep a creamy yet chunky texture. Adjust seasoning gradually as potatoes absorb salt. If soup is too thick, add broth or milk; if too thin, simmer uncovered to reduce. For dairy-free version, substitute butter with olive oil and milk with coconut or oat milk.

Nutrition

Keywords: Irish potato soup, leeks, creamy soup, budget-friendly dinner, cozy soup, easy soup recipe, comfort food

Find it online: https://twinkletaste.com/irish-potato-soup-with-leeks-recipe-easy-cozy-budget-friendly-dinner-idea/