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5.0 from 6 votes

Irish Potato Soup

Enjoy a simple and tasty Irish leek and potato soup that's easy to make and budget-friendly. With just a few basic ingredients, this classic dish is creamy, comforting, and full of flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 servings
Calories: 524 kcal
Course: Soup
Cuisine: Irish

Ingredients

  • 1½ lbs potatoes Note 1
  • 2 large leeks about 12.5 oz/ 350 g, Note 2
  • 2 garlic cloves
  • 1 onion
  • 1 tablespoon butter
  • 6 cups vegetable or chicken stock
  • ⅓ cup heavy cream
  • ⅓ cup whole milk
  • a few gratings of nutmeg optional
  • Fine sea salt and black pepper
  • chives to garnish

Instructions

    Cup of Yum
  1. Prepare vegetables: Peel and chop the potatoes, clean and chop the leeks. Finely chop the garlic. Set aside. Chop the onions, and set aside them separately.1½ lbs potatoes + 2 large leeks + 2 garlic cloves + 1 onion
  2. Saute vegetables: Melt the butter in a soup pot. Cook the onions for about 3 minutes. Add the garlic, potatoes, and leeks, stir well, and cook for about 8 minutes, stirring often, until the vegetables are softer.1 tablespoon butter
  3. Simmer soup: Add the stock, cover, bring to a boil, lower the heat, and simmer for 15-20 minutes or until the vegetables are perfectly soft.6 cups vegetable or chicken stock
  4. Blend the soup with an immersion blender or in a food processor or blender. In this case, blend in batches and follow the safety instructions mentioned above. Do not over-blend the potato and leek soup, or it will turn gluey. You can also blend it only partially with a potato masher or leave it as it is (Note 3).
  5. Add the milk and the cream and reheat. Adjust the taste with nutmeg, salt, and pepper. Sprinkle with finely chopped chives. ⅓ cup heavy cream + ⅓ cup whole milk+a few gratings of nutmeg + fine sea salt and black pepper + chives

Notes

  • Potatoes: Ideally, mealy potatoes, like Russet or Idaho, or all-purpose potatoes, like Yukon Gold.
  • Clean the leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart, and rinse under running water until all the dirt is removed. 
  • Consistency: If you feel the soup is too thick, you can add a bit more stock or milk after blending (not too much, though).

Nutrition Information

Serving 1/4 of the soup Calories 524kcal (26%) Carbohydrates 86g (29%) Protein 15g (30%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 31mg (10%) Sodium 10927mg (455%) Fiber 5g (20%) Sugar 26g (52%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 524

% Daily Value*

Serving 1/4 of the soup
Calories 524kcal 26%
Carbohydrates 86g 29%
Protein 15g 30%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 31mg 10%
Sodium 10927mg 455%
Fiber 5g 20%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.