Irish potato leek soup

The first time I had this soup was in a tiny pub in Dublin where the rain was hammering against the windows and the place smelled like butter and baking bread. I watched the owner make it in the open kitchen, just tossing leeks and potatoes into a massive pot like it was the most natural thing in the world. Now every time I make it, my kitchen fills with that same gentle, oniony sweetness that makes everything feel right.

My roommate in college used to make this when we were both broke and needed something that felt fancy without costing much. We'd eat it standing up in our tiny kitchen, burning our tongues because we couldn't wait for it to cool down. Now I make it whenever I need to feel like everything's going to be okay.

Ingredients

• 3 large leeks: The white and light green parts bring this subtle sweetness that you just cant get from regular onions, and cleaning them properly is the difference between grit and glory
• 3 medium Yukon Gold potatoes: These are the secret weapon because they break down into this naturally creamy texture without needing much help from cream
• 1 medium yellow onion: Provides the foundation that keeps everything from being too one-note
• 2 cloves garlic: Mince these fine because nobody wants to bite into a raw garlic chunk in their smooth soup
• 4 cups vegetable or chicken broth: Use the good stuff here because it literally becomes half the soup
• 1 cup whole milk: Adds that comforting dairy undertone without making it too heavy
• 1/2 cup heavy cream: Just enough to make it luxurious without putting you into a food coma
• 3 tablespoons unsalted butter: Butter makes everything better and this soup is no exception
• 2 tablespoons olive oil: Specifically for frying up those crispy leeks that will change your life
• 1 bay leaf and 1/2 teaspoon dried thyme: These are the background singers that make everything harmonize
• Salt and black pepper: Season as you go because layers of seasoning beat one big salt dump at the end
• Fresh chives or parsley: The pop of color and freshness that makes people think you tried harder than you actually did

Instructions

Prep your leeks like you mean it:

Slice those leeks in half lengthwise and rinse them under cold water because nothing ruins a good soup like sandy grit between your teeth. Reserve half a leek for the crispy topping because that crunch is non-negotiable.

Build your flavor foundation:

Melt the butter in your big soup pot over medium heat and toss in the chopped onion for about three minutes until it's soft and fragrant. Add the sliced leeks and garlic and let them hang out for five minutes until they're tender but not browned.

Let it simmer into magic:

Throw in the potatoes, bay leaf, thyme and broth, then bring everything to a bubble before turning it down to a gentle simmer. Cover it up and let it cook for twenty to twenty-five minutes until those potatoes are falling apart soft.

Make it silky smooth:

Fish out the bay leaf then use your immersion blender to puree everything until it's creamy and dreamy. Stir in the milk and cream, season with salt and pepper, then let it warm through gently for a few minutes without boiling.

Create the crispy leek magic:

While the soup heats, slice that reserved leek into thin strips and fry them in hot olive oil for two to three minutes until they're golden and irresistible. Drain them on paper towels and hit them with a tiny pinch of salt.

Bring it all together:

Ladle that beautiful soup into bowls and pile the crispy leeks on top like you're decorating a cake. Scatter some fresh herbs over everything if you're feeling fancy.

Pin it

Last winter my neighbor came over unexpectedly while this was simmering and she literally stood at the stove eating it out of the ladle. We ended up sitting on the kitchen floor in our socks eating soup and talking until midnight. Some recipes are just meant for moments like that.

Making It Your Own

I've played around with this soup enough to know that russet potatoes work fine if that's what you have, but they make it slightly more starchy than creamy. Adding a splash of white wine to the leeks while they cook brings this brightness that cuts through all the dairy richness.

What To Serve With It

Crusty soda bread is the traditional choice for good reason, something about soaking up all that creamy goodness with bread just hits different. A simple green salad with a sharp vinaigrette balances out all the richness, and honestly a glass of crisp white wine doesn't hurt either.

Make Ahead Wisdom

This soup actually gets better after a day in the fridge because all those flavors have time to become best friends. Just reheat it gently and save the crispy leeks for right before serving because they lose their crunch if they sit in soup too long.

• The soup base freezes beautifully for up to three months
• Make double the crispy leeks because they're insane on eggs the next morning
• Thin leftovers with a bit more milk if they thicken up too much

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There's something about a steaming bowl of this soup that makes the world feel softer and kinder. I hope it brings you as much comfort as it's brought me over the years.

Recipe FAQs

→ How can I make the crispy leeks without burning them?

Slice the reserved leek thinly and fry over medium-high heat for 2–3 minutes, keeping a close watch to achieve a golden crisp without burning.

→ Can I use other types of potatoes instead of Yukon Gold?

Yes, russet potatoes can work well but may yield a slightly different creamy texture compared to Yukon Golds.

→ What can I use to replace dairy ingredients?

Substitute plant-based milk and cream alternatives and use olive oil instead of butter for a dairy-free variation.

→ Is it necessary to remove the bay leaf before blending?

Yes, removing the bay leaf before blending ensures a smoother texture and avoids any tough or bitter bits.

→ How can I store leftovers properly?

Allow the soup to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creamy texture.