• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Analida's Ethnic Spoon

  • Home
  • About Us
  • Recipes
  • Shop
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home >> Irish

    Irish Potato Leek Soup

    Modified: Mar 10, 2021 · Published: Mar 8, 2020 by Analida · • Word count:1350 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

    4108 shares
    • 183
    Jump to Recipe Print Recipe
    A photo of Irish potato leek soup in a white bowl with spoons.

    Potato Leek Soup is an Irish favorite. It is just what you need on these cold nights when old man winter still refuses to release you from his icy clutches. Making this soup is so easy. You only need about 30 minutes. The ingredients are simple: butter, leeks, potatoes, salt, pepper and stock (vegetable or chicken). I will say this, if you can find Irish butter, use it. It tastes so much fresher and creamier than U.S. butter.

    a bowl of Irish potato leek soup with chives and sour cream on top and spoons on either side

    Jump to:
    • Different names for potato leek soup
    • Leek history
    • How to clean and prepare leeks
    • Step by step photos
    • Frequently Asked Questions
    • Irish Potato Leek Soup Recipe

    Different names for potato leek soup

    Although mostly associated with Ireland, potato leek soup is also popular in Scotland where it's known by the spunky name of "Cock-a-Leekie" It kind of sounds like a children's outdoor game, doesn't it? The Welsh, not to be outdone in the naming game, call potato leek soup "Tattie and Leekie", equally amusing name isn't it? Leeks belong to the Allium family. Basically they are in the category of onions, garlic, shallots and scallions. Leeks are the mild-mannered relative. Its delicate taste lends them to many uses: sauté and put over rice or a tossed salad.

    Potato Leek Soup is one of those simple ethnic dishes. It probably arose from stretching the food supply. Think about it! It is pretty obviously made of leftover ingredients easily procured in a nearby/family orchard. My husband's German aunt used to make Leek and Potato Soup and it was delicious. She did it the old fashioned way. How? Well, after everything was cooked, she would take a fine sieve and push down the solids through the mesh with a pestle. Yeah, talk about dedication!  I guess if I wanted to be 100% authentic I could do it this way, maybe. Nah, I don't have the muscle power or the patience.

    a bowl of irish potato leek soup topped with cream and chives with spoons on either side

    Now, for the texture. I must confess, I am a texture kind of girl. I don't like my creamy soups chunky, I like them creamy. I don't like big chunks of anything in my soup either. Yeah, you can say I am PICKY.   Soooo, needless to say, I like my leek and potato soup very smooth.

    Needless to say, the immersion blender is my friend. Sprinkle some chopped chives on top and drizzle on some heavy cream or sour cream. Food is also supposed to be pretty, right? And don't forget that chunk of Irish Brown Bread. Potato leek soup wouldn't be the same without it.

    Leek history

    Leeks are thought to hail from Central Asia, where they've been cultivated for over 1,000 years. Leeks were highly esteemed in antiquity. Egyptian drawings and carvings are evidence that leeks were most likely part of the Egyptian diet. Yes, the guys that built the pyramids probably ate leeks! So how did a vegetable from Central Asia get to the British Isles? Well, it is thought that leeks were brought to Britain by the Phoenicians who traded with the Welsh.  No surprise then that the leek features prominently in Welsh history as their national symbol

    The Romans valued their leeks because they thought them to have medicinal benefits, especially for the throat. It will come as no surprise then that the infamous Nero, supposedly ate large quantities of leeks, to improve his singing voice out of all things! Nero liked to sing? I thought he just liked to play with fire and the fiddle. Too bad the leeks did nothing to improve his humanity.

    You must first prepare your leeks before adding them to the soup. Leeks are most often grown in very sandy soils and will accumulate sand in between layers so proper cleaning is a must.

    How to clean and prepare leeks

    A collage of photos showing how to cut, clean and prepare leeks.

    1. The first step is to remove about ½ to ¾ inch off the root end with a sharp knife.  
    2. Next you want to remove the leaves just before they spilt apart and form a "Y". The leaves are a bit tough and fibrous so those are discarded. You only want to use the white part up to the part just before it starts to turn dark green.
    3. Cut the remaining piece right down the middle lengthwise so you end up with two halves of semi-circles.
    4. Take each half and place it under some cold running water and gently spread open between the layers and allow the water to flush out any soil or sand. Your leek is now clean and ready to chop up!

     

    Step by step photos

    A collage of photos showing the ingredients and steps to make Irish potato leek soup on the stove in a pot.

    1. Gather all your ingredients and have them measured, chopped and ready to go: butter, onion, leeks, potatoes, chicken broth and black pepper. You can also add a couple simple toppings when ready to serve: fresh chopped chives and sour cream.
    2. In a large soup pot or Dutch oven melt the butter on medium heat then add the onions and allow them to soften, not brown. Once they are soft add the chopped leeks. Stir those in and allow them to soften for about 10 minutes.
    3. Add the potato and black pepper then give them a stir to combine.
    4. Add the chicken broth and turn to high and bring to boil.
    5. Once the soup boils turn the heat to low, cover and cook until the potatoes are soft. This will take about 15 minutes. Check the softness of the potatoes with a fork for doneness. The fork should pierce them easily with no crunch when they are ready.
    6. Once the potatoes are soft use and immersion blender to make a smooth liquid. Serve with chopped chives and sour cream.

    Frequently Asked Questions

    • How long can I save Irish potato leek soup? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to completely cool the soup before refrigerating.
    • Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for 4 to 6
      months.  This type of soup will separate a bit after thawing so stir it well when reheating.

    If you are interested in more Irish recipes here are a few to try or bookmark for later.   Irish butter cookies are favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes.  If you want to make a hearty meal for your family then you have to try Dublin coddle with Irish bangers and vegetables or Guinness beef stew.  Serve these two hearty dishes with Irish soda bread or a sweeter version, Irish brown bread.

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Quick and easy Irish potato leek soup recipe | ethnicspoon.com

    Irish Potato Leek Soup Recipe

    Smooth and creamy potato leek soup. This is a super easy recipe to make and it has such delicate flavors. One of my favorite homemade soups.  I love this soup! 
    5 from 14 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Irish
    Keyword: chicken broth, easy soup, homemade soup, Saint Patrick's Day
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 116kcal
    Author: Analida Braeger

    Ingredients

    • 2 Tbsp butter
    • 1 onion medium, chopped
    • 2 leeks (whites only and light green parts) finely chopped, well cleaned and rinsed
    • 2 potatoes large baking type peeled and cubed
    • 32 ounces chicken broth you can substitute vegetable broth also
    • ¼ tsp black pepper cracked
    • 1 Tbsp chive chopped, optional topping
    • 1 tsp sour cream for drizzling on top, optional

    Instructions

    • In a large deep skillet melt the butter on medium heat.
    • Add onions and allow to soften. Add the leeks and allow to cook until the leeks are soft, about 10 minutes. Add the potatoes. Turn a few times and sprinkle with cracked pepper.
    • Add the broth and allow it to come to a boil.
    • Turn down the heat to low. Cover and cook until potatoes are soft, about 15 minutes.
    • Using an immersion blender, break down all the solids until the mixture is smooth. Serve with chopped chives. Drizzle with heavy cream if desired.
    • Serve with Irish soda bread. Adapted from The Compete Irish Pub Cookbook

    Notes

    Frequently Asked Questions
    • How long can I save Irish potato leek soup? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to completely cool the soup before refrigerating.
    • Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for 4 to 6
      months.  This type of soup will separate a bit after thawing so stir it well when reheating.

    Nutrition

    Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 613mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 23.6mg | Calcium: 55mg | Iron: 3.3mg

     

    You might also like to try these:

    • Irish Coffee
      A photo of Irish coffee in a glass from Foynes Ireland.
    • Traditional Greek Avgolemono Soup
      A photo of avgolemono soup in a ladle with a red pot and bowls.
    • Authentic Tortilla Espanola - Spanish Potato Pie
      A photo of tortilla Española on a blue plate.
    « Irish Soda Bread - Step by Step
    Potato, Bacon, Gruyere Tart - Potato Pie »
    4108 shares
    • 183

    Reader Interactions

    Comments

    1. Mariana

      March 20, 2015 at 2:19 am

      5 stars
      Hi I make this soup for my family amost every week but I add some paprika for color.

      Reply
      • Analida

        March 20, 2015 at 8:37 am

        Mariana, thanks for the comment. Paprika? sounds great. I might have to give it a try.

        Reply
    2. Christie

      March 24, 2015 at 7:02 am

      This is a yummy looking recipe! Thanks so much for sharing this post with us at Bloggers Brags this week. I'm pinning this to the Bloggers Brags board on Pinterest. Have a great week!

      Reply
      • Analida

        March 24, 2015 at 11:08 am

        Thanks so much Christie! 🙂

        Reply
    3. Michelle @ A Dish of Daily Life

      March 26, 2015 at 9:03 pm

      5 stars
      Oh Analida, what a gorgeous soup! We already love potato leek soup...definitely want to try your version! Pinning and sharing!

      Reply
      • Analida

        March 27, 2015 at 9:03 am

        Thanks Michelle!!!

        Reply
    4. Sharon Rowe

      March 29, 2015 at 8:43 am

      This looks delicious! Thanks for sharing on Monday Madness link party! Hope to see you there next week 🙂

      Reply
    5. Lou Lou Girls

      March 30, 2015 at 1:50 pm

      This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls

      Reply
      • Analida

        March 30, 2015 at 2:54 pm

        Thanks!!! I'll be there!

        Reply
    6. Kelly @ TastingPage

      February 25, 2016 at 10:57 pm

      I'm a texture gal too, and need to remember to whip out my immersion blender more. It's super helpful and looks perfect for this soup. Thanks!

      Reply
      • Analida

        February 26, 2016 at 4:40 pm

        I am glad I am not the only texture person. Glad this hint is helpful. 🙂

        Reply
    7. Kristen @ A Mind Full Mom

      February 26, 2016 at 7:42 am

      I am going to call this soup Cock-a-Leekie when I make this, my kids will get a kick out of that name!

      Reply
      • Analida

        February 26, 2016 at 4:39 pm

        LOL!!! 🙂 yes, they will get a kick out of it.

        Reply
    8. Analida

      February 27, 2016 at 5:02 pm

      It is easy!!! 🙂

      Reply
    9. Ben

      March 09, 2020 at 11:33 am

      5 stars
      I love potaot leek soup. I make it a lot during the winter. I've been looking for a new recipe to try, and I think I just found it.

      Reply
    10. Chef Dennis

      March 10, 2020 at 5:11 am

      5 stars
      Yum! I really love Irish food and this Potato Leek Soup will be my new favorite! This recipe will be perfect for cold nights. Thanks for sharing.

      Reply
    11. Pam Greer

      March 10, 2020 at 7:43 am

      5 stars
      This is one of my favorite soups! We like to leave ours chunky, though sometimes we puree it a bit. It's funny how people feel differently about textures!

      Reply
    12. Sean@Diversivore

      March 10, 2020 at 12:43 pm

      5 stars
      I love leeks in a soup, and this is no exception! They play so well against the mild, starchy potatoes, and deliver big on flavour. I think the only reason I don't use them more often is the fact that they're often a little pricier around here. Hopefully I can pick some up soon this spring and make a batch or two of this lovely soup!

      Reply
    13. Gloria

      March 10, 2020 at 3:54 pm

      5 stars
      Irish butter....now that sounds divine. Wish I could get it in Canada. This soup is the best comfort food around.

      Reply
    14. Tammy

      March 13, 2020 at 9:05 pm

      I must confess, I've never had leek soup before but this looks thick and hearty- just the kind of soup I like! Totally comforting and wholesome for the holiday or any day 🙂

      Reply
    15. montims

      March 14, 2020 at 11:25 pm

      Cock-a-Leekie is a chicken and leek soup, hence its name. You have made leek and potato soup.

      Reply
    16. Elaine

      March 15, 2020 at 7:16 am

      5 stars
      Simple, healthy and delicious - just what the perfect potato leek soup should be. Great to know about 3 days of storage - that is really helpful!

      Reply
    17. Danielle

      March 15, 2020 at 8:32 am

      5 stars
      This is the perfect recipe for this time of the year and so timely. It is so important to keep yourself warm right now, and this soup will definitely going to help me with it!

      Reply
    18. Ben Myhre

      March 15, 2020 at 10:08 am

      5 stars
      We made this soup last night and it was pretty dang tasty. As my wife is a vegetarian, I did opt for the vegetable broth. Also, I did have to salt it up a bit, but our veggie broth is homemade, so it doesn't quite have the sodium that a store-bought chicken stock or vegetable stock may. Thanks for sharing! It was tasty.

      Reply
    19. Lori | The Kitchen Whisperer

      March 15, 2020 at 11:48 am

      5 stars
      Oh this sounds perfect for a day like today when it's cold and cloudy! It just looks like a big bowl of comfort! And thank you for sharing your tips on how to properly clean leeks!

      Reply
    20. Veronika

      March 15, 2020 at 12:05 pm

      5 stars
      This is a perfect healthy and comforting recipe for a cold day! Such a great combo of flavors, going to make it next week!

      Reply
    21. Kacey Perez

      March 17, 2020 at 10:51 am

      5 stars
      Always in the mood for a good soup recipe and this one sounds amazing! Perfect amount of festive for St. Patricks Day!

      Reply
    22. GInamarie

      July 08, 2020 at 8:06 am

      5 stars
      This recipe came out delicious! I've made different versions of potato leek soup over the years and while they're all tasty, sometimes they wind up being really heavy. Even with the addition of a little half and half, this recipe came out perfectly and didn't feel like a whole meal after just half a bowl. It's the perfect mix of leek/onion/potato.

      Reply
      • Analida

        July 08, 2020 at 9:32 am

        Thank you so much Ginamarie! I am so glad you enjoyed the recipe and it is one of our family's favorites too.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

    Monthly Featured - Cuban Food

    • A photo of ropa vieja in a striped bowl with tostones on the side.
      Slow Cooker Ropa Vieja Recipe
    • A photo of pastelitos de guava on a green plate with coffee cup in the background.
      Pastelitos de Guava
    • A photo of Cuban boliche on a white platter with fried plantains on the side.
      How to Make Cuban Boliche
    • A photo of vaca frita on a white plate with caramelized onions and slices limes.
      Cuban Vaca Frita - Latin Style Flank Steak

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates
    • Recipe Index

    Contact

    • Contact
    • FAQ

    Our site contains affiliate links to help maintain our publishing activities. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2025 Website managed by SiteCare.com