Irish Potato Leek Soup (Printable)

Comforting creamy blend of tender potatoes and leeks with golden crispy leek garnish for added texture.

# What You 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)

# Directions:

01 - Slice leeks in half lengthwise, rinse thoroughly to remove grit, then slice thinly. Set aside 1/2 leek for the crispy topping.
02 - Melt butter in a large soup pot over medium heat. Add chopped onion and cook for 3 minutes until softened.
03 - Add sliced leeks (except reserved portion) and minced garlic. Sauté for 5 minutes until leeks are tender but not browned.
04 - Add diced potatoes, bay leaf, dried thyme, and broth. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until potatoes are very soft.
05 - Remove bay leaf. Purée soup with immersion blender until completely smooth, or transfer to regular blender in batches.
06 - Stir in milk and heavy cream. Season with salt and pepper to taste. Heat gently for 3-5 minutes, being careful not to boil.
07 - Thinly slice reserved 1/2 leek. Heat olive oil in small skillet over medium-high heat. Fry leek strips for 2-3 minutes until golden and crisp. Drain on paper towels and lightly season with salt.
08 - Ladle hot soup into bowls. Top generously with crispy leeks and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The crispy leek topping adds this incredible crunch that makes every spoonful interesting
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Never skip rinsing your leeks thoroughly or you will end up with gritty soup
  • Do not let the cream boil or it might separate and ruin the silky texture
  • The soup thickens as it sits, so thin it with more broth when reheating
03 -
  • Use an immersion blender to avoid transferring hot soup in batches
  • Fry the crispy leeks right before serving for maximum crunch
  • Taste and adjust seasoning after blending since flavors concentrate

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