An Unlikely Hero: Irish Veggie Potato Leek Soup That Conjures Old Ireland in Every Sip

Why I Keep Coming Back to This Soup

This isn’t a fancy dish you’ll find in a trendy cafe. It’s the leek stalks, chopped thick, releasing a clean, almost grassy scent as they hit hot butter. The aroma of earthy potatoes simmering, faintly sweet and subtler than I’d expect from their starchy simplicity. I never gave leeks much thought until I realized they’re like the quiet backbone of Irish comfort food – humble, but full of quiet strength. It’s the kind of soup you make when you’re looking to do something honest with leftover vegetables. And right now, when everything feels a little too much, it hits different. I think there’s something about this soup that’s like a secret handshake with history. A little stubborn, a little nostalgic, and oddly grounding.

Leek and Potato Soup

This soup is made by gently cooking chopped leek stalks in butter until fragrant, then simmering with peeled potatoes until tender. Pureed until smooth, it results in a velvety, rustic broth with a subtle grassy aroma from the leeks and a creamy, hearty texture from the potatoes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 3 stalks leek stalks cleaned thoroughly and chopped thick
• 2 large potatoes peeled and diced
• 2 tablespoons unsalted butter
• 4 cups vegetable broth
• to taste salt and pepper

Equipment

• Large soup pot
• Sharp chef’s knife
• Cutting board
• Immersion blender or regular blender
• Wooden spoon

Method

 

1. Using a sharp chef’s knife and cutting board, chop the leek stalks into thick pieces. Rinse thoroughly under cold water to remove any grit.
   2 large potatoes
2. Set a large soup pot over medium heat. Add the butter and let it melt until bubbling gently, releasing a faint aroma of butter and leek.
   2 large potatoes
3. Add the chopped leek stalks to the pot. Sauté for about 5-7 minutes, stirring occasionally, until they become translucent and fragrant with some light browning around the edges.
   2 large potatoes
4. Add the diced potatoes to the pot. Stir to coat them with the butter and leek mixture, then pour in the vegetable broth. Increase heat and bring to a gentle simmer.
   2 large potatoes
5. Simmer uncovered for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The liquid should slightly reduce and thicken.
6. Using an immersion blender or carefully transferring the soup to a blender, puree until smooth and velvety. Return to the pot if needed, season with salt and pepper, and heat through for 2-3 minutes before serving.
   2 large potatoes

Maybe it’s just the way the steam rolls off the bowl, or how a spoonful can make you forget why you were in a rush. Whatever it is, this soup keeps sneaking into my weekly rotation. Not just ‘cause it tastes good, but because it somehow digs up a quiet part of me I didn’t realize I was missing.