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This authentic and satisfying Traditional Irish Leek and Potato Soup comes straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.


serves 6

Total time

0 minutes


Lunch, Appetiser


  • 4 tbsp butter
  • 1 onion (chopped)
  • 3 large leeks, trimmed, sliced, thoroughly rinsed, and dried
  • 2 russet potatoes, peeled and diced
  • 3½ cups chicken stock (or vegetable stock)
  • ½ cup frozen peas
  • salt and fresh cracked black pepper
  • garnish
  • sour cream thinned with milk
  • chives


  1. Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
  2. Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
  3. Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
  4. Serve piping hot with a drizzle of sour cream and a sprinkle of chives.
  5. View the recipe instructions at The View From the Great Island

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