Irish Potato and Leek Soup

"This is a tasty, hearty soup for a cold winter's day or anytime."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Angela Conticelli photo by Angela Conticelli
photo by Chef Joey Z. photo by Chef Joey Z.
photo by imbutafool photo by imbutafool
Ready In:




  • In large pan, heat the oil and add the leeks, celery, onion and garlic.
  • Saute over medium heat, until the vegetables are soft.
  • Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
  • Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
  • Add the cream and herbs and return to a light simmer, stirring occasionally.
  • Remove the soup from the heat and let sit a few minutes before serving.
  • Serve with warm bread.

Questions & Replies

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  1. I have been making this for some time now and my wife and I love it! In the winter I swapped out for dried herbs rather than fresh and it is still fantastic. I also misread the recipe the first two times I made it and added 4 cups veggie stock and 4 cups water lol it was thin but still good, lol one hell of a way to make more servings though! Thank you!
  2. LOVE THIS RECIPE! Did not have heavy cream however. I read some of the other reviews and saw that some chefs pureed, so that's what I did! I took probably 1/4 of the potato/leek combination and pureed it and added it back to the broth. No need for cream in this recipe! Also, next time, I would cut back the pepper a bit. Not for me, but my 10 year old thought it was a bit peppery, so I made some homemade croutons to float on his dish to try to get the pepper taste a bit less for him. I LOVED the taste of this recipe, however. GREAT POST LOONY!
  3. OMG, this was sooo good! I added a bit of bacon and a 1 inch square of a parmesan rind. I also had no cream so I just mashed a few of the potatoes to thicken. I removed the parmesan rind before serving. Such a wonderfully filling soup on a cold evening. Thanks for the recipe.
  4. I cubed some Irish bacon (rashers) and used shallots instead of onion. After sauteing the leeks, shallots, celerty, bacon, and garlic i deglazed it with some reisling and then added my cubed Yukons. Kept everything else the same. Delicious!
  5. I made this soup because I had harvested my leeks and boy this is one great recipe. I still can not believe my father had it for the next day for breakfast. He does not normally like my soups. I made it lighter by using milk not cream and I only had basil so I used that instead of tarragon. Next time I make this I am going to have a bunch of toppings for everyone to try with it. I cook for 15 people and they all loved it. Thank you


  1. Have made this for a few years now , using dried herbs rather than fresh, heavy whipping cream instead of light and adding left over chopped corned beef. The corned beef really sets it off!!!
  2. I liked this and made only a few changes because I didn't have certain things on hand. Did not have celery and since I don't really care for it, I left it out. Also left out the tarragon and the parsley and used chicken broth instead of vegetable broth or water. Very nice and quick soup. Hoping it'll be just as tasty tomorrow -- maybe even better!
  3. This was yummy. I didnt use tarragon but did use Basil. I also ommited the celery and used butter instead of oil to saute the leek , onion and garlic in. I lightly took to the pot with a potato masher when it was cooked rather than blended it. Will definitely be making this again.
  4. I thought this was great. I altered it slightly due to ingredients on hand and my dislike of overly creamy soup. I used broccoli instead of celery as that's what I had at the time and I roughly halved the amount of cream as Ive made the mistake too often of having the vegetables overwhelmed by the taste of cream and I found that by halving it, it was just about right for my tastes.


Free Lance Photographer. Early 30s. Widower. No Children. Enjoy Cooking and Eating. Name is Lonnie, Friends call me Loony.
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