Irish Vegetable Potato Leek Soup: A Hidden Legend in Every Bowl

Why I’m obsessed with this soup right now

Okay, so this isn’t just another veggie soup. It’s the smell of sweet leeks mingling with roasted garlic, filling the kitchen and making me think of Sunday afternoons in Ireland—barefoot, tired but somehow content. I made this because I realized I needed to stop looking for complex. Sometimes simplicity cracks open the best memories. The way the potatoes break down into silky little clouds, the splash of fresh thyme, and the faintest whisper of butter—like a secret kept between me and the stove. It’s comfort you can sip, a quiet nod to tough times and lazy Sunday mornings. And right now? It just has that vibe. Something about peeling potatoes while half asleep, feeling like I’m reconnecting with old stories I didn’t even realize I’d been holding onto.

Potato and Leek Soup

This soup features simmered potatoes and fragrant leeks blended into a smooth, velvety texture. Roasted garlic and a touch of butter add depth of flavor, while the final dish has a creamy consistency with a pale, inviting appearance.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 2 large leeks white and light green parts only
• 3 medium potatoes peeled and diced
• 4 cloves garlic whole heads for roasting
• 2 tablespoons butter unsalted
• 4 cups vegetable broth
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Equipment

• Large soup pot
• Chef’s knife
• Cutting board
• Roasting pan
• Immersion blender or blender
• Wooden spoon

Method

 

1. Slice the leeks into thin rings and rinse thoroughly under cold water to remove grit. Dice the peeled potatoes into small, even chunks.
   2 large leeks
2. Place whole garlic cloves on a baking sheet, drizzle with a teaspoon of olive oil, and roast in a preheated oven at 400°F (200°C) for 20 minutes until golden and fragrant. Remove from oven and set aside.
   2 large leeks
3. Heat the large soup pot over medium heat. Add the butter and let it melt, then add the sliced leeks. Sauté until they become soft and translucent, about 5 minutes, releasing a sweet aroma.
   2 large leeks
4. Add the diced potatoes to the pot and stir to coat with the leek mixture. Cook for another 2-3 minutes until slightly softened.
   2 large leeks
5. Pour in the vegetable broth, add the chopped thyme, and season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are tender.
   2 large leeks
6. Once the garlic is roasted and cooled slightly, squeeze the softened garlic out of the skins and add it to the soup. Use an immersion blender to purée the soup until smooth and creamy, taking care to blend evenly.
   2 large leeks
7. Taste and adjust seasoning as needed. Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Sometimes the simplest things stick with you. This soup feels like that—like the kind of thing I’d miss if I forgot it was my own idea. Maybe I’ll add a splash of cream next time, or throw in a sprig of parsley just because. Whatever it is, it’s not about perfect recipes. It’s the little things—like quiet afternoons that sneak up on you when you’re not paying attention.