Irish potato leek soup is a traditional Irish comfort food made with potatoes, leeks, butter, and broth, simmered until tender and blended into a smooth, creamy soup. Known for its mild flavor and silky texture, this classic Irish soup is simple to prepare and perfect for cold weather, St. Patrick's Day, or an easy weeknight meal.
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Why This Irish Potato Leek Soup Recipe Works
- Simple, traditional ingredients
- Naturally creamy texture
- Mild, comforting flavor
- Easy one-pot preparation
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 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", an 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.
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 have originated in 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 who 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.
How to clean and prepare leeks
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.
- Step 1: The first step is to remove about ½ to ¾ inch off the root end with a sharp knife.
- Step 2: Next, you want to remove the leaves just before they split 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.
- Step 3: Cut the remaining piece right down the middle lengthwise so you end up with two halves of semi-circles.
- Step 4: Take each half and place it under some cold running water, 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!
Ingredients You Will Need
- Potatoes
- Leeks
- Onion
- Butter
- Vegetable or chicken broth
- Salt & pepper
Step-by-step photos
- Step 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 of simple toppings when ready to serve: fresh chopped chives and sour cream.
- Step 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.
- Step 3: Add the potato and black pepper, then give them a stir to combine.
- Step 4: Add the chicken broth and turn to high and bring to a boil.
- Step 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.
- Step 6: Once the potatoes are soft, use an immersion blender to make a smooth liquid. Serve with chopped chives and sour cream.
Tips for the Best Potato Leek Soup
- Don't brown the leeks
- Use starchy potatoes; russets work the best.
Frequently Asked Questions
You can store in the refrigerator for up to 3 days in an airtight container. Be sure to completely cool the soup before refrigerating.
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.
For creamed or puréed soups, mealy potatoes work best, like russets and Idaho. Avoid waxy potatoes, as those are better in whole chunks for stews, casseroles, and gratins, as they hold their shape but do not purée very well.
Yes. Potatoes and leeks have long been staples in Irish farmhouse cooking.
If you are interested in more Irish recipes, here are a few to try or bookmark for later. Irish butter cookies are a 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.
📖 Recipe
Irish Potato Leek Soup - Traditional Creamy Irish Soup
Ingredients
- 2 tablespoon 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 teaspoon black pepper cracked
- 1 tablespoon chive chopped, optional topping
- 1 teaspoon 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
- 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.
- What are the best potatoes to use? For creamed or puréed soups, mealy potatoes work best, like russets and Idaho. Avoid waxy potatoes, as those are better in whole chunks for stews, casseroles, and gratins, as they hold their shape but do not purée very well.
Nutrition
Mariana says
Hi I make this soup for my family amost every week but I add some paprika for color.
Analida says
Mariana, thanks for the comment. Paprika? sounds great. I might have to give it a try.
Christie says
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!
Analida says
Thanks so much Christie! 🙂
Michelle @ A Dish of Daily Life says
Oh Analida, what a gorgeous soup! We already love potato leek soup...definitely want to try your version! Pinning and sharing!
Analida says
Thanks Michelle!!!
Deborah says
Excellent soup. I add a bit of tumeric for color...and health benefits.
Sharon Rowe says
This looks delicious! Thanks for sharing on Monday Madness link party! Hope to see you there next week 🙂
Lou Lou Girls says
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
Analida says
Thanks!!! I'll be there!
Kelly @ TastingPage says
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!
Analida says
I am glad I am not the only texture person. Glad this hint is helpful. 🙂
Kristen @ A Mind Full Mom says
I am going to call this soup Cock-a-Leekie when I make this, my kids will get a kick out of that name!
Analida says
LOL!!! 🙂 yes, they will get a kick out of it.
Analida says
It is easy!!! 🙂
Ben says
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.
Chef Dennis says
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.
Pam Greer says
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!
Sean@Diversivore says
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!
Gloria says
Irish butter....now that sounds divine. Wish I could get it in Canada. This soup is the best comfort food around.
Tammy says
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 🙂
montims says
Cock-a-Leekie is a chicken and leek soup, hence its name. You have made leek and potato soup.
Elaine says
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!
Danielle says
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!
Ben Myhre says
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.
Lori | The Kitchen Whisperer says
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!
Veronika says
This is a perfect healthy and comforting recipe for a cold day! Such a great combo of flavors, going to make it next week!
Kacey Perez says
Always in the mood for a good soup recipe and this one sounds amazing! Perfect amount of festive for St. Patricks Day!
GInamarie says
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.
Analida says
Thank you so much Ginamarie! I am so glad you enjoyed the recipe and it is one of our family's favorites too.