Irish Leek and Potato Soup

    55 minutes

    Hearty, warming and absolutely delicious soup! Excellent for the colder days. Make this vegan by using vegetable stock and oil instead of the butter.

    43 people made this

    Serves: 4 

    • 50g butter
    • 1 clove garlic, diced
    • 1 small onion, diced
    • 3 large leeks, diced
    • 3 medium potatoes, peeled and diced
    • 900ml chicken stock
    • small handful chopped fresh parsley
    • 1 bay leaf
    • salt and freshly ground black pepper
    • 1 vegetable stock cube

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Melt the butter in a large saucepan on medium heat and sauté garlic and onions for a few minutes stirring frequently.
    2. Add remaining ingredients and bring to the boil. Simmer for 30 minutes. Remove the bay leaf and purée soup with a hand blender. Serve with buttered bread.


    Since you are puréeing the soup, you can roughly chop the leeks, onions and potatoes - don't waste your time getting them to be uniform in size!

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    Reviews in English (53)


    Great recipe. The soup turned out wonderful. And was so easy to make, I did not purée it when it was finished though. I much prefer it chunky. Truly delicious. Try it, you will not be disapointed!  -  30 Jan 2011  (Review from Allrecipes UK & Ireland)


    Made it healthier. I didnt use butter, I used 1 cal oil spray instead.  -  18 Sep 2010  (Review from Allrecipes UK & Ireland)


    Creamy buttery and delicious. Easy to make, big thumbs up  -  26 Sep 2011  (Review from Allrecipes UK & Ireland)