Potato Leek Soup

This Potato Leek Soup is rich and comforting, with buttery leeks, tender Yukon gold potatoes, a sprinkle of crispy bacon, and a hint of thyme that brings everything together. Round it all off with traditional Irish soda bread and plenty of butter for a simple pairing that feels straight out of the Irish countryside. It’s a super satisfying dish that’s easy to make, perfect for busy weeknights, St. Patrick’s Day, or any time you’re craving something warm and savory.

Leeks and potatoes have long been staples in Irish cooking because they grow so well in the country’s cool, rich soil. When the white and light green parts of leeks are sautéed in butter, their mild, oniony flavor becomes soft and fragrant, pairing perfectly with tender potatoes. Together they create the classic base for potato leek soup that has been part of Irish kitchens for generations.

Our family reaches for this leek potato soup often during the cooler months, especially since leeks are at their best from October through May. The combination of buttery leeks and tender Yukon gold potatoes makes it a comforting, easy option whenever we’re leaning into seasonal produce.

If you’re craving more Irish-inspired recipes, try Bangers and Mash, Corned Beef and Cabbage, Dublin Coddle, Irish Colcannon (Mashed Potatoes & Cabbage), Irish Apple Cake, British Sticky Toffee Pudding, or Shepherd’s Pie!

Why you’ll love this family favorite recipe!

• The ingredients are inexpensive and easy to keep on hand, so it’s one of those recipes you can pull together without an extra grocery trip.
• The method is incredibly forgiving, making it a great starter soup for newbies and a dependable go-to for busy seasons.
• It blends up beautifully without needing any special equipment; an immersion blender is great, but even a standard blender works with no fuss.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Thick-Cut Bacon – Adds richness and a savory, smoky contrast to the creamy potato leek base, either sprinkled on top or stirred into the soup.
• Butter – Helps soften the leeks and onions so their mild, oniony flavor melts into the broth.
• Yukon Gold Potatoes – Ideal for potato leek soup because they stay tender without falling apart and blend into a naturally creamy texture.
• Leeks – Use the white and light green parts only, and rinse well since leeks hold grit between their layers. Their mild flavor is key to classic leek soup.
• Onion – Deepens the savory base and complements the mellow leeks.
• Garlic – A small amount goes a long way in boosting the overall flavor of the soup.
• Chicken Broth – Creates the base of the soup. Vegetable broth works if you want a vegetarian version.
• Salt – Enhances the natural flavors of the potatoes and leeks.
• Black Pepper – Adds gentle heat and balances the creamy finish.
• Fresh Thyme – Simmer whole sprigs to infuse the broth with warm herbal flavor, then pull them out before blending.
• Heavy Cream – Stirred in at the end to make the soup silky without overpowering the leeks and potatoes.

How to make Potato and Leek Soup

1. Prep leeks. Slice off the dark green tops and root ends, cut the leeks in half lengthwise, and chop the white and light green parts. Place the chopped leeks in a bowl of cold water and swish them around to release any grit. Lift them out with a slotted spoon so the dirt stays at the bottom of the bowl, then drain well.
2. Cook bacon. In a dutch oven set over medium heat, cook the thick-cut bacon until crispy. Transfer the bacon to a paper towel-lined plate with a slotted spoon and pour off the grease, leaving the browned bits in the pot for extra flavor.

3. Soften leeks and onions. Melt the butter in the same pot you used for the bacon, deglazing the pot for extra flavor, then add the clean leeks and chopped onion. Reduce to medium-low and cook for about 10 minutes, stirring occasionally, until they’re soft and fragrant. Add the garlic and cook for another minute.
4. Simmer soup. Add the diced Yukon gold potatoes, chicken broth, salt, black pepper, and whole thyme sprigs. Bring to a boil over medium-high heat, then cover, reduce to medium-low, and simmer for 15 to 20 minutes until the potatoes are tender.

5. Blend it. Remove the thyme sprigs. Transfer about two-thirds of the potato leek soup to a blender and blend until smooth, or use an immersion blender to partially puree directly in the pot. Leave some chunks if you prefer a bit of texture. Avoid overblending, since potatoes can turn gluey if processed too long.
6. Finish and serve. Return the blended portion to the pot, stir in the heavy cream, and let it warm through for 3 to 4 minutes. Ladle into bowls and top with the crispy bacon, or stir it straight into the soup for extra savory depth.

Recipe FAQs

Tips for Success

• Take a moment to prep the leeks well. They’re worth it, but they do hide grit in their layers, so a quick rinse in a bowl of cold water keeps your potato leek soup perfectly smooth.
• Cook the leeks just until they soften. Sliced leeks usually only need about 5 to 7 minutes to turn tender while still holding their shape, and whole baby leeks take closer to 10 to 15. Going much longer can make them mushy instead of silky.
• Blend with a light hand. Pureeing only part of the soup keeps that cozy creamy texture without risking the potatoes turning gummy.
• Add the cream right at the end so it stays velvety and bright, instead of getting lost during the simmer.

Substitutions and Variations

• For a heartier meal, fold in leftover ham, shredded chicken, or sautéed mushrooms right before serving.
• This recipe adapts beautifully for vegetarian or vegan cooking. Use vegetable broth, swap in coconut oil, stir in full-fat coconut cream, and crisp up a plant-based bacon like Lightlife Smart Bacon.
• If you love a more rustic potato leek soup, blend just a portion or only mash a few potatoes with the back of your spoon.
• Fresh herbs like chives or parsley add a bright pop at the end and work especially well with the buttery leeks.

Every time I make this leek and potato soup, my whole family raves about it and asks for second and third helpings. And in the spirit of the Irish and my Irish heritage, here are the lyrics to an Irish blessing song that I learned in high school show choir (yes, I did show choir and was even in the Nebraska All-State Choir my senior year) that we performed a cappella at the close of every concert.

To this day, I still have the alto part memorized and sing it to my girls as a bedtime song from time to time, and it has always spoken to me.

An Irish Blessing Song

May the road rise up to meet you, May the wind be always at your back, May the sun shine warm upon your face; The rains fall soft upon your fields. And until we meet again, May the God that loves us all, Hold you in the palm of his hand.

More St. Patrick’s Day Recipes You’ll Love

• Dublin Coddle (One Pot Irish Potato, Sausage & Onion Stew)
• Irish Apple Cake with Warm Custard Sauce
• Bangers and Mash with Onion Gravy
• Irish Colcannon (Mashed Potatoes & Cabbage)
• Sticky Toffee Pudding Cake with Toffee Sauce
• Irish Soda Bread

Print Pin Rate

Chunky Potato Leek Soup

4.97 from 31 votes

Amy Nash

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Irish

Servings 6 servings

A warm and comforting potato leek soup made with buttery leeks, Yukon gold potatoes, and a touch of cream. Easy to make and perfect for cooler months.

Ingredients

  

123

• ▢ 8 slices thick-cut bacon chopped
• ▢ 2 Tablespoons salted butter
• ▢ 2 lbs Yukon gold potatoes diced into bite-size pieces
• ▢ 3 leeks white and light green parts only, chopped and thoroughly rinsed
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 4 cups chicken broth
• ▢ 1½ teaspoons salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 sprigs fresh thyme
• ▢ ½ cup heavy cream

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Instructions

 

• In a dutch oven, cook the bacon until crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towel. Drain grease.
  8 slices thick-cut bacon
• Melt the butter in the dutch oven with the fond from the bacon. Add the chopped leeks and onions. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes until soft. Add garlic and cook for another minute.
  2 Tablespoons salted butter, 3 leeks, 1 medium onion, 2 cloves garlic
• Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.
  2 lbs Yukon gold potatoes, 4 cups chicken broth, 1½ teaspoons salt, ¼ teaspoon black pepper, 2 sprigs fresh thyme
• Remove the thyme sprigs, then transfer 2/3 of the soup to a blender and blend until smooth or use an immersion blender, if you have one, to partially blend the soup, leaving some chunks whole depending on how much of the soup you like pureed. Return to pan and add the cream. Stir to combine and cook another 3-4 minutes.
  ½ cup heavy cream
• Serve with the cooked bacon sprinkled over the top for presentation, or just stir it into the soup.

Notes

Vegan Option: Use vegetable broth, coconut oil instead of butter, Lightlife Smart Bacon, and full-fat coconut cream in place of heavy cream.

• Wash leeks well by soaking the chopped pieces in a bowl of cold water to remove any hidden grit.
• Cook sliced leeks just until tender so they stay silky, not mushy.
• Blend only part of the soup for a creamy texture that still has bite.
• Add the cream at the end for the smoothest finish.

Storage & Freezing

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Freeze for 2-3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop, adding broth if it thickens.
• Make Ahead: Cook the soup without the cream, let it cool completely, refrigerate, then stir in the cream when reheating.

Nutrition

Calories: 463kcal | Carbohydrates: 37g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1532mg | Potassium: 987mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1191IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 3mg

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