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    Home » Recipes » St. Patrick's Day

    Irish Potato Leek Soup

    By Chula King · March 4, 2022 · Updated March 21, 2022 3 Comments

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    Irish Potato Leek Soup

    This Irish Potato Leek Soup is a crowd-pleasing soup that is perfect for St. Patrick’s Day! In fact, it’s probably the most delicious Potato Leek Soup that you’ll ever taste! What’s even better is that this awesome soup is easy to make, and equally good served either hot or cold.

    Irish Potato and Leek Soup

    Here’s What You’ll Need

    Basic ingredients and two secret ingredients are used to make this amazing soup.

    Ingredients needed to make this potato leek soup.
    • The Vegetables: Since it’s potato leek soup, you shouldn’t be surprised to know that you need potatoes and leeks! The leeks are sautéed in unsalted butter.
    • The Liquid: The addition of chicken broth makes turns the vegetables into a soup. Then milk and cream provide richness.
    • The Secret Ingredients: Dubliner cheese adds a subtle undertone and thickness to the soup. Frozen green peas don’t add flavor to the soup but do provide a green tint.
    • The Seasonings: The simple seasonings in this amazing soup are Kosher salt and pepper.

    Here’s How I Made the Soup

    1. I started by sautéing the leeks in some melted butter over medium heat in a Dutch oven until they were tender, but not browned. This took about 5 minutes.
    Cooking the leeks in butter in Dutch Oven.
    1. Next, I added the potatoes, chicken broth, salt and pepper. I increased the heat to high and brought the mixture to a boil.

    Then, I lowered the heat to medium low, covered the Dutch oven, and simmered the mixture until the potatoes were tender. This took about 25 minutes.

    Stirring leeks, potatoes, chicken broth, salt and pepper in Dutch Oven.
    1. I removed the top and added the green peas. Then, I cooked the mixture uncovered for about 2 minutes.

    You might think that green peas are an odd ingredient for Potato Leek Soup. However, ½ cup was enough to add some green color without impacting the taste!

    Green peas added to soup ingredients.
    1. I removed the Dutch Oven from the heat and let the soup cool for about 20 minutes. Then, I puréed it in batches in my blender until the soup was smooth.
    Pureeing the soup in blender.
    1. Before returning the puréed soup to the pan, I wiped the Dutch oven with a paper towel. Then, I added the puréed soup, milk, cream and cheese.
    Adding cheese to soup.
    1. I cooked the mixture over medium heat, stirring often, until the cheese was melted. Finally, I gave the soup a taste and proclaimed it perfect!
    Finished soup.

    I served the Irish Potato Leek Soup with some Southern Flaky Biscuits.

    The Master Taste Tester kept commenting on how good the soup was. In fact, he said that I should not change a thing about it, and should have a vat available in the refrigerator at all times.

    The ultimate compliment from the Master Taste Tester. Yum!

    Irish Potato Leek Soup.

    Frequently Asked Questions

    Can vegetable broth be substituted for the chicken broth to make this soup vegetarian?

    You can substitute vegetable broth for the chicken broth to make this soup vegetarian.

    Is there a substitute for the Dubliner cheese?

    Dubliner cheese is an Irish cheddar cheese. Therefore, feel free to substitute a white cheddar cheese for the Dubliner cheese.

    Can this soup be eaten cold?

    This soup is very similar to vichyssoise which is a cold potato and leek soup. Therefore, this soup can be eaten cold. In fact, it’s absolutely delicious cold.

    Can this soup be frozen?

    You can freeze this soup in airtight containers for several months. Allow to thaw and eat cold, or slowly heat if you prefer the soup hot.

    Other St. Patrick’s Day Recipes

    If you’re looking for other St. Patrick’s Day recipes, look no further:

    • Sous Vide Corned Beef with Irish Fried Cabbage with Onions and Bacon
    • Slow Cooker Irish Guinness Beef Stew
    • Bangers and Mash with Onion Gravy
    • Make Ahead Cottage Pie
    • Dublin Coddle
    • Irish Colcannon
    • Beer Battered Fish Chips and Mushy Peas

    Watch How I Made This Amazing Soup

    I hope you liked this recipe for Irish Potato Leek Soup as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Irish Potato Leek Soup

    Irish Potato Leek Soup

    This Irish Potato Leek Soup is a crowd pleasing soup that is perfect for St. Patrick’s Day! In fact, it’s probably the most delicious Potato Leek Soup that you’ll ever taste! What’s even better is that this awesome soup is easy to make, and equally good served either hot or cold.
    5 from 15 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Irish, St. Patrick’s Day
    Prep Time: 10 minutes
    Cook Time: 32 minutes
    Total Time: 42 minutes
    Servings: 6 servings
    Calories: 306kcal
    Author: Chula King

    Ingredients

    • 1 Tablespoon butter unsalted
    • 4 cups leeks, sliced, white and green parts (3 to 4 large)
    • 4 cups potatoes, peeled and diced (about 1 ½ pounds)
    • 5 cups low sodium chicken broth (See Tip 1)
    • 1 ¼ teaspoons Kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup frozen green peas (optional – to provide green color for the soup)
    • 1 cup (8-ounces) whole milk
    • ½ cup (4-ounces) heavy cream
    • ½ cup (2-ounces) Dubliner cheese, shredded (See Tip 2)

    Instructions

    • Melt butter in Dutch oven over medium heat. Add leeks; sauté 5 minutes, being careful not to allow the leeks to brown.
    • Add the potatoes, chicken broth, salt, and pepper.
    • Bring to a boil; cover and reduce the heat to medium low. Cook 20 to 25 minutes, or until the potatoes are soft.
    • Once potatoes are soft, add the green peas if desired; cook 2 additional minutes uncovered. Remove Dutch oven from heat; allow soup to cool for 20 minutes.
    • Purée in batches in blender.
    • Wipe out Dutch oven. Add puréed soup, milk, cream and cheese. Cook over medium heat until cheese is melted.
    • Yield: 6 servings. (See Tip 3)

    Chula’s Expert Tips

    1. To make this soup vegetarian, substitute vegetable broth for the chicken broth.
    2. May use white cheddar cheese in place of the Dubliner cheese.
    3. This soup is delicious served both hot and cold.

    Nutrition

    Calories: 306kcal | Carbohydrates: 32g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 266mg | Potassium: 961mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 27.9mg | Calcium: 215mg | Iron: 6.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More St. Patrick's Day

    • Homemade Tartar Sauce – Quick and Easy
    • Bangers and Mash with Onion Gravy
    • Quick and Easy Reuben Wrap
    • Irish Apple Cake

    Filed Under: International, Potatoes, Soups, St. Patrick's Day, Vegetarian Dishes

    Reader Interactions

    Comments

    1. Caroly G Haley says

      March 04, 2022 at 7:47 pm

      This looks and sounds delicious. Will give it a try. I love any soup that uses leeks.

      Carolyn

    2. Chula King says

      March 06, 2022 at 10:23 am

      Carolyn,

      This soup really is amazing!

      Chula

    3. Anonymous says

      April 11, 2022 at 6:33 pm

      Excellent soup! The Dubliner cheese is the added touch that makes it stand out from other Potato Leek Soups.

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