Irish Potato and Leek Soup

Clinton Kelly
Servings: 4 - 6
30 to 60 min

For St. Patrick's Day, make this traditional Irish soup – it's so good you'll want to French kiss the Blarney Stone!

  • Ingredients
  • step-by-step directions
Irish Potato and Leek Soup
  • 4 Yukon Gold Potatoes (peeled and cubed)
  • 2 Leeks (washed and sliced)
  • 1 Onion (diced)
  • 2 stalks Celery (chopped)
  • 1 clove Garlic (minced)
  • 2 cups Milk
  • 4 cups Chicken Stock
  • 1/2 cup Half and Half
  • Extra Virgin Olive Oil
  • 1 Bay Leaf
  • Salt and Freshly Ground Pepper
  • 2 tablepsoons Fresh Parsley (chopped)
  • For the Croutons:
  • 4 slices Country Bread (toasted golden brown)
  • 4 thin slices Irish Cheddar Cheese
  • To Serve:
  • 1 cup Bacon (fried crisp and chopped into small pieces)
  • In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a  simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
  • To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
  • Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
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