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+ servings

Best Potato Leek Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Irish
Keyword: St. Patrick's Day
Servings: 6
Author: Pam - For the Love of Cooking / Original recipe by Once Upon a Chef


  • Dutch oven
  • Immersion Blender


Potato Leek Soup:

  • 3 tbsp Irish butter **Regular is great too
  • 4 large leeks, white & light green parts only, chopped (about 5 cups)
  • 4 cloves of garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled & chopped in 1/2-inch pieces
  • 7 cups chicken broth **Use Vegetable broth for vegetarian
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup heavy cream


  • Bacon bits
  • Irish sharp cheddar cheese, shredded
  • Chives, finely chopped


  • Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the potatoes, broth, bay leaves, and thyme sprigs then season with sea salt and freshly cracked pepper, to taste. Bring to a simmer then reduce heat, cover with a lid, and simmer until potatoes are very soft, about 20-30 minutes. 
  • Remove the bay leaves and sprigs of fresh thyme, then puree with an immersion blender (or regular blender in batches). 
  • Add the heavy cream then taste and add more sea salt and freshly cracked pepper, if needed. 
  • Side Note: If the soup is too thin, simmer uncovered until thickened. If it's too thick, add a bit more broth or water to thin it out. 
  • Ladle into serving bowls and top with bacon bits, shredded Irish sharp cheddar, and chives. Serve immediately. Enjoy.