Traditional Irish Leek and Potato Soup
A smooth, comforting soup made with leeks and starchy potatoes, simmered to creamy perfection without any cream. This irish-inspired st. patrick’s day (vegetarian) ready in about 55 minutes pairs tablespoons unsalted butter, vegetable broth, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 3 medium leeks, white and light green parts sliced and rinsed
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 4 tablespoons unsalted butter
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 2 tablespoons fresh chives, chopped
Instructions
- Step 1: In a large pot, melt 4 tablespoons unsalted butter over medium heat. Add 3 sliced and rinsed leeks and sauté for 6-8 minutes until soft and fragrant but not browned.
- Step 2: Add 4 diced russet potatoes and 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer gently for 25-30 minutes until potatoes are very tender.
- Step 3: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender and puree in batches.
- Step 4: Stir in 1 cup whole milk, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat through for 5 minutes but do not boil.
- Step 5: Serve garnished with 2 tablespoons chopped fresh chives.
Frequently asked questions
How long does Traditional Irish Leek and Potato Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Irish Leek and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons unsalted butter from drying out.
Can I substitute ingredients in Traditional Irish Leek and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Irish Leek and Potato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Traditional Irish Leek and Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
