Buttermilk Leek and Potato Soup

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety, comforting soup featuring tender potatoes and leeks simmered in a rich buttermilk broth, finished with fresh herbs for a taste of Irish countryside. This Irish-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs butter, leeks, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Irish cuisine 200 cal/serving

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Ingredients

2 tbsp butter
3, white parts only, thinly sliced leeks
2, diced 1/2-inch potatoes
4 cups chicken stock
1 cup buttermilk
2 tbsp, chopped fresh chives

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Instructions

Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 3 thinly sliced leeks and cook for 5 minutes until softened, stirring frequently to prevent browning.
Step 2: Add 2 diced potatoes and 4 cups chicken stock, then bring to a gentle simmer. Cook uncovered for 20 minutes until potatoes are fork-tender.
Step 3: Stir in 1 cup buttermilk and cook for 2 more minutes until heated through, avoiding boiling. Season with salt and pepper, then garnish with 2 tbsp chopped fresh chives.