Irish Potato Leek Soup

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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.

Contents show

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

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.

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.

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

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

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