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.
Here’s What You’ll Need
Basic ingredients and two secret ingredients are used to make this amazing 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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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!
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!
Frequently Asked Questions
You can substitute vegetable broth for the chicken broth to make this soup vegetarian.
Dubliner cheese is an Irish cheddar cheese. Therefore, feel free to substitute a white cheddar cheese for the Dubliner cheese.
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.
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:
Watch How I Made This Amazing Soup
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Irish Potato Leek Soup
- 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)
- 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
- To make this soup vegetarian, substitute vegetable broth for the chicken broth.
- May use white cheddar cheese in place of the Dubliner cheese.
- This soup is delicious served both hot and cold.