Save This comforting Irish dish combines sliced leeks, diced potatoes, and aromatic onion with butter and garlic, gently cooked until tender. A vegetable stock base is simmered thoroughly before the mixture is puréed smooth or left chunky. Finished with a touch of cream and seasoned with salt and pepper, it offers rich flavor and velvety texture. Garnished with fresh chives or parsley, this hearty soup warms the soul and makes a satisfying starter or light meal.
My tiny apartment kitchen smelled like butter and leeks for three days straight after I first attempted this soup, and honestly, nobody complained. The way the cream transforms from white to a pale, dreamy gold as it hits the potato leek base still feels like kitchen magic every single time.
My roommate walked in mid-simmer, stood over the pot breathing in the steam like she was receiving oxygen, and immediately demanded I teach her the recipe that night. We ate it standing up with wooden spoons, too impatient to even set the table.
Ingredients
- 2 large leeks: The white and light green parts bring this sweet, mild onion flavor that defines Irish cooking
- 500 g potatoes: Russets or Yukon Golds both work beautifully here
- 1 medium onion: Builds that foundational flavor base
- 2 cloves garlic: Minced fresh adds gentle warmth
- 1 L vegetable stock: Homemade is wonderful but quality store-bought works perfectly
- 200 ml heavy cream: This transforms humble ingredients into restaurant-worthy soup
- 2 tbsp unsalted butter: Essential for cooking down the aromatics
- 1 bay leaf: Adds subtle depth while simmering
- Salt and black pepper: Taste and adjust generously
- Fresh chives or parsley: That final bright touch makes everything look intentional
Instructions
- Melt and soften:
- Melt butter in a large saucepan over medium heat, then add leeks, onion, and garlic, cooking gently for 6 to 8 minutes until everything is soft and fragrant but not browned.
- Add potatoes:
- Stir in the diced potatoes and bay leaf, making sure they are well coated with the buttery vegetable mixture.
- Simmer:
- Pour in the vegetable stock, bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are completely tender.
- Blend:
- Fish out the bay leaf, then purée with a stick blender until smooth, or leave slightly chunky if you prefer more texture.
- Cream and season:
- Stir in the heavy cream, season generously with salt and pepper, and reheat gently without boiling.
- Serve:
- Ladle into warm bowls and scatter with fresh chives or parsley if you are feeling fancy.
Save This soup has become my go-to when friends need feeding but I do not have the energy for anything complicated. Something about leeks and cream together makes people feel taken care of in a way that matters.
Making It Lighter
Swap half the cream for whole milk and you will still get that luxurious mouthfeel without quite so much richness. I have done this countless times and nobody has ever noticed the difference except me feeling slightly less guilty about seconds.
Building Extra Flavor
A pinch of nutmeg or a few sprigs of fresh thyme added during simmering adds this subtle sophistication that makes people ask what your secret ingredient is. Just remember to fish out the herb sprigs before blending or you will have unfortunate little green bits everywhere.
The Art of Leeks
Leeks are notoriously sandy, and nothing ruins a silky soup like grit between your teeth. Slice them lengthwise first, then rinse thoroughly under cold water, fanning out the layers to get every last bit of soil out.
- Keep a bag of frozen portions in your freezer for emergency comfort meals
- Warm crusty bread is basically mandatory for the full experience
- This soup actually tastes better the next day
Save There is something deeply restorative about a bowl of this soup, simple as it is, that makes even the gloomiest day feel a little more manageable.
Recipe FAQs
- → What leeks should I use?
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Use the white and light green parts of large leeks, cleaned and sliced for the best flavor and texture.
- → Can I substitute cream for a lighter option?
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Yes, replace half the cream with milk to reduce richness while maintaining smoothness.
- → How do I achieve the perfect soup texture?
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Purée with a stick blender for smoothness or leave it slightly chunky for a heartier consistency.
- → Is it necessary to remove the bay leaf?
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Yes, removing the bay leaf before blending prevents bitterness and harsh flavors.
- → What garnishes complement this soup?
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Fresh chopped chives or parsley add a bright, herbal finish to enhance the creamy base.
- → Can I add spices for extra flavor?
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Try a pinch of nutmeg or thyme sprigs while simmering to deepen the flavor, but remove before blending.
