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

Irish Potato Leek Soup – Traditional Creamy Irish Soup

Analida Braeger
This traditional Irish potato leek soup is creamy, comforting, and made with simple ingredients. A classic Irish soup perfect for cold days.
4.94 from 15 votes
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Irish
Servings 6 servings
Calories 116 kcal

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

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.
  • 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.
Other Cooking Methods:
Slow cooker:  Place all the ingredients in the slow cooker and set it to high and cover. The potatoes should be soft in about 1 hour. Once the potatoes are soft, use an immersion blender until smooth.
Instant Pot: Set the Instant Pot on sauté mode, melt the butter, and add the leeks and onions. Stir them until translucent.  Add the rest of the ingredients to the pot, cover and seal, then set to pressure cook on high for 10 minutes.  Do a manual quick release, and once the pressure is down, remove the lid and use the immersion blender until smooth.

Nutrition

Calories: 116kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 12mgSodium: 613mgPotassium: 494mgFiber: 2gSugar: 2gVitamin A: 640IUVitamin C: 23.6mgCalcium: 55mgIron: 3.3mg
Keyword homemade soup, Irish potato leek soup, Saint Patrick's Day
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