Irish Potato Leek Soup

The first time I made this soup, it was a rainy Tuesday and I was craving something that felt like a warm hug. I had just discovered leeks at the farmers market and their mild, sweet onion flavor seemed perfect for a creamy potato soup. When my roommate walked in and asked what smelled so incredible, I knew this recipe was a keeper.

Last St. Patricks Day, I served this soup to friends who were skeptical about vegetarian Irish fare. They went back for seconds and thirds, and one person actually asked if there was meat in it because it was so satisfying. Now its my go-to whenever I need to feed a crowd something that feels special without hours of work.

Ingredients

• 3 large leeks: Only use the white and light green parts since the dark green can be tough and fibrous
• 1 medium onion: Provides a subtle sweetness that balances the earthy potatoes
• 3 large russet potatoes: These break down beautifully for a silky texture but you can use Yukon Gold for a creamier bite
• 2 cloves garlic: Minced fresh adds aromatic depth without overpowering the delicate leeks
• 2 tablespoons unsalted butter: The foundation for sautéing your aromatics and building flavor
• 1 cup sharp cheddar cheese: Grate it yourself for better melting and sharper taste
• 1/2 cup heavy cream: This luxurious addition makes the soup velvety smooth
• 4 cups vegetable broth: Use a high quality brand or homemade for the best flavor
• 1 teaspoon salt: Start with this and adjust at the end since cheese adds saltiness
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon dried thyme: Adds an earthy note that complements the potatoes

Instructions

Start with the aromatics:

Melt butter in your large pot over medium heat, then add sliced leeks and diced onion, cooking them gently for 5 to 7 minutes until theyre soft and fragrant but not browned.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until you can smell its aroma filling your kitchen.

Build the soup base:

Add the diced potatoes, vegetable broth, salt, both peppers, and thyme, then bring everything to a gentle boil before reducing heat to let it simmer for 20 to 25 minutes until the potatoes fall apart when pierced.

Make it smooth:

Use an immersion blender directly in the pot to puree until completely creamy, or work in batches with a regular blender if you prefer.

Add the richness:

Turn the heat down to low and stir in the heavy cream and sharp cheddar, mixing gently until the cheese melts and the soup becomes luxurious.

Finish and serve:

Ladle the hot soup into bowls and top with fresh chives or extra cheddar if you like, serving immediately while its steaming hot.

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This soup became a staple in my house during a particularly brutal winter when my partner was recovering from surgery. Something about the warmth and comfort of each bowl felt like medicine for the soul, and they still ask for it whenever theyre feeling under the weather.

Making It Your Own

I love leaving some chunks of potato in the soup for texture, which I do by blending only half the mixture. You can also swirl in an extra tablespoon of cream right before serving for those restaurant style ribbons on top.

Perfect Pairings

A slice of crusty Irish soda bread is nonnegotiable for dunking into every bowl. I also like to serve this alongside a simple green salad with citrus vinaigrette to cut through the richness.

Make Ahead Magic

This soup actually tastes better the next day when the flavors have had time to meld together. I often make a double batch on Sunday and portion it into containers for easy lunches throughout the week.

• Let the soup cool completely before freezing to maintain the best texture
• Thaw overnight in the refrigerator and reheat gently over low heat
• Stir in a splash of cream when reheating to refresh the silky consistency

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Theres something so grounding about making this soup, the way it fills the whole house with its cozy aroma. I hope it becomes a comfort food staple in your home too.