Irish Potato Leek Soup Chives (Printable)

Warm up with a creamy Irish potato and leek blend. Infused with fresh chives for a comforting, easy-to-make dish.

# What goes in:

→ Aromatics & Vegetables

01 - 2 tablespoons unsalted butter
02 - 2 large leeks, white and light green parts, sliced and thoroughly rinsed
03 - 1 medium onion, diced
04 - 3 large Yukon Gold potatoes, peeled and diced
05 - 2 cloves garlic, minced

→ Liquids & Seasoning

06 - 4 cups vegetable broth
07 - 1 cup whole milk or cream
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

10 - 3 tablespoons fresh chives, finely chopped
11 - Extra virgin olive oil, for drizzling (optional)

# Directions:

01 - In a large soup pot, melt the butter over medium heat. Add the sliced leeks and diced onion, then sauté until softened but not browned, approximately 6–8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, or until the potatoes are thoroughly tender.
04 - Using an immersion blender, purée the soup to achieve your desired consistency; you may leave it slightly chunky or blend until completely smooth. Alternatively, transfer the soup in batches to a standard blender, purée, and then return it to the pot.
05 - Stir in the whole milk or cream. Gently warm the soup over low heat, ensuring it does not boil. Season generously with salt and freshly ground black pepper to taste.
06 - Ladle the finished soup into individual bowls. Garnish liberally with chopped fresh chives and a drizzle of extra virgin olive oil, if desired.

# Expert Advice:

01 -
  • It’s incredibly forgiving and comes together quicker than you’d expect for such a sophisticated, comforting taste.
  • The way humble ingredients transform into something so creamy and luxurious feels like a little bit of kitchen magic every single time.
02 -
  • Always, always rinse your leeks meticulously under cold water after slicing—they're notorious for holding onto hidden dirt and grit!
  • Do not bring the soup to a rolling boil once you've added the milk or cream, or it might curdle and lose its beautiful, smooth texture.
03 -
  • Before adding the leeks, let your butter get just a touch nutty and fragrant over medium heat—it adds an incredible, subtle depth of flavor to the base.
  • Season in layers: add a little salt when sautéing the aromatics, and then make your final adjustment at the very end to prevent over-salting as the broth reduces and flavors concentrate.

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