Irish Potato Leek Soup (Print View)
Delicate leeks and potatoes come together in a creamy, comforting soup topped with crispy leek slices.
# What You'll Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced (reserve 1/2 leek for crispy topping)
02 - 3 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable or chicken broth
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
→ Fats and Seasoning
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons olive oil (for crispy leeks)
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Chopped fresh chives or parsley (optional)
# How to Make:
01 - Slice leeks in half lengthwise, rinse thoroughly to remove grit, then slice thinly. Reserve 1/2 leek for the crispy topping.
02 - In a large soup pot, melt butter over medium heat. Add onion and cook for 3 minutes until softened.
03 - Add sliced leeks (except reserved portion) and garlic. Sauté for 5 minutes until leeks are tender but not browned.
04 - Add diced potatoes, bay leaf, thyme, and broth. Bring to a boil, reduce heat, cover and simmer for 20–25 minutes until potatoes are very soft.
05 - Remove the bay leaf. Using an immersion blender or regular blender, blend soup until completely smooth.
06 - Stir in milk and cream. Season with salt and pepper to taste. Heat gently for 3–5 minutes without bringing to a boil.
07 - Thinly slice the reserved 1/2 leek. In a small skillet, heat olive oil over medium-high heat. Fry leek strips for 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
08 - Ladle soup into bowls. Top with crispy leeks and fresh herbs if desired.
# Expert Suggestions:
01 -
- The crispy leek topping creates this incredible contrast against the silky smooth soup that makes every spoonful exciting
- It comes together in under an hour but tastes like it simmered all day
- This is one of those rare soups that freezes beautifully, so you can double the batch and have comfort food ready for weeks
02 -
- Leeks hold sand and dirt between their layers, so slice them first and then swish them around in a bowl of cold water
- Letting the soup cool slightly before blending prevents splattering and gives you more control over the texture
- The crispy leeks can be made ahead and stored at room temperature for a few hours, but they lose their crunch if refrigerated
03 -
- Yukon Gold potatoes naturally break down into a creamy base without needing much added starch
- Immersion blenders are worth the investment for soup lovers, they save so much time and cleanup