Irish Potato-leek Soup Recipe

Prepare potatoes

Peel (if desired) and cut potatoes into roughly 1-inch cubes so they cook evenly. Rinse briefly to remove excess starch and drain.

Clean leeks

Trim dark green tops and root ends. Slice the white and light green parts into 1/4-inch rounds. Rinse slices in a bowl of cold water, swishing to release grit; lift out and drain.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the minced shallot and cook 2 minutes until softened. Add the sliced leeks and a pinch of salt and cook, stirring occasionally, until leeks are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Simmer potatoes

Add the cubed potatoes to the pot and stir to coat with butter and leeks. Pour in the stock and add the bay leaf. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, uncovered, until potatoes are very tender, about 15–20 minutes.

Add milk

Remove the bay leaf. Stir in the whole milk and continue to heat gently for 2–3 minutes—do not boil—to warm the milk through.

Blend soup

Using an immersion blender, puree the soup until smooth and velvety. Alternatively, work in batches in a blender and return to the pot. If you prefer a chunkier texture, pulse only partially to leave some small potato pieces.

Season and finish

Stir in 1/2 cup crème fraîche, chopped dill (reserve 1 teaspoon for garnish), chives if using, lemon juice, salt and pepper. Taste and adjust seasoning—add more salt or pepper as needed. Warm gently for 1–2 minutes to integrate flavors; do not boil after adding crème fraîche to avoid separation.

Adjust consistency

If the soup is too thick, thin with up to 1/2 cup additional stock or water, adding a little at a time until the desired consistency is reached.

Finish with oil

Ladle soup into bowls and dot each serving with a small spoonful of crème fraîche, a drizzle of olive oil if desired, and a pinch of reserved dill and chives.

Make crispy bacon/pancetta (optional)

If using, cook diced bacon or pancetta in a small skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with a little sea salt. Use as a crunchy garnish for each bowl.