Creamy Irish Potato and Leek Soup

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A velvety soup blending tender potatoes and sautéed leeks with cream and fresh herbs for a warming Irish classic. This Irish-inspired St. Patrick’s Day recipe, ready in about 45 minutes, pairs unsalted butter, garlic cloves, minced, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Ingredients

• 3 tbsp unsalted butter
• 3 medium leeks, white and light green parts only, cleaned and sliced
• 2 garlic cloves, minced
• 3 medium (about 1.5 pounds) russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups vegetable broth
• 2 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, chopped

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Instructions

1. Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat until foaming. Add 3 sliced leeks and sauté for 6-7 minutes until softened and fragrant but not browned.
2. Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 3 diced medium russet potatoes, 4 cups vegetable broth, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 20-25 minutes until potatoes are very tender.
4. Step 4: Remove thyme sprigs and bay leaf. Using an immersion blender, puree the soup until smooth and creamy, or transfer in batches to a blender carefully.
5. Step 5: Stir in 1 cup heavy cream and season with 1 1/2 tsp salt and 1/2 tsp black pepper. Heat over low heat for 5 minutes to warm through, stirring occasionally.
6. Step 6: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh chives before serving.