Irish Potato and Leek Soup

This Irish potato and leek soup is made by gently simmering sliced potatoes and leeks in broth until tender, then blending until smooth for a velvety texture. Finished with butter and thyme, it presents a creamy, pale-green bowl with a comforting aroma and a subtly thick consistency.

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Prep Time 10

Cook Time 30

Total Time 40

Course: Soup

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

2 large potatoes peeled and sliced: Creates the soup’s creamy base and body.
3 large leeks cleaned and sliced into rings: Adds mild sweetness and depth.
4 cups vegetable broth or chicken broth for extra flavor: Provides the foundation for the soup.
2 tablespoons butter: Adds richness and helps soften the leeks.
1 teaspoon fresh thyme chopped: Bright, earthy accent.
Salt and pepper to taste: Essential for seasoning and balance.

Equipment

Large soup pot
Blender or immersion blender
Knife and cutting board
Wooden spoon
Ladle

Method

Melt the butter in a large soup pot over medium heat.
Add sliced leeks and cook until softened, about 5–7 minutes.
Stir in potatoes and thyme.
Pour in the broth and bring to a gentle simmer.
Cook until potatoes are tender, about 15–20 minutes.
Blend using an immersion blender for a smooth or partially blended consistency.
Season with salt and pepper to taste.
Serve warm.