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Irish Potato Leek Soup

This simple Irish Potato Leek Soup has only FOUR ingredients and comes together in only 30 minutes! There's no milk or cream in this recipe- just leeks, potatoes, stock, and plenty of butter.

This simple Irish Potato Leek Soup has only FOUR ingredients and comes together in only 30 minutes! There’s no milk or cream in this recipe- just leeks, potatoes, stock, and plenty of butter.

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Ingredients

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add the leeks, stir to coat in the butter. Cook for approximately 10 minutes over medium heat, stirring occasionally but not too frequently, until the leeks are meltingly tender and soft. You don’t want them to brown- if they are browning, turn down the heat.
  3. While the leeks are cooking, peel and dice the potatoes into 1/2″ pieces. The smaller the pieces are, the shorter time it will take to cook.
  4. After the leeks are cooked, add the potatoes, chicken stock, and some salt and black pepper. Use more salt if you are using unsalted butter and/or low sodium chicken stock.
  5. Cook for 10-15 more minutes, until potatoes are cooked through.
  6. Use an immersion blender to puree the soup directly in the pot. Alternatively, you can blend it in batches using a standing blender, or you can use a potato masher for a more rustic texture.
  7. Taste and adjust seasoning if necessary.
  8. Serve topped with chopped fresh chives, cracked black pepper, crumbled bacon, and/or sour cream, if desired.

Notes

Nutrition

Keywords: potato leek soup, Irish potato soup, gluten free soup