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Irish Potato Soup with Leeks and Bacon

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A creamy, hearty Irish potato soup featuring tender leeks and smoky bacon, perfect for cozy nights and easy weeknight meals.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds / 900g), peeled and diced
  • 2 large leeks, cleaned and thinly sliced
  • 6 slices thick-cut bacon, chopped
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Chopped chives, for garnish

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Clean the leeks by slicing lengthwise and rinsing under cold water to remove grit, then thinly slice crosswise. Chop the bacon and mince the garlic cloves.
  2. In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy and fat is rendered, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
  3. Add butter to the bacon fat. Once melted, add the sliced leeks and cook gently over medium-low heat until soft and translucent, about 8-10 minutes, stirring frequently. Add minced garlic and cook for another minute until fragrant.
  4. Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Using an immersion blender, blend about half of the soup in the pot until smooth and creamy, leaving the rest chunky. Alternatively, carefully blend half the soup in a regular blender and return to pot.
  6. Stir in heavy cream and fresh thyme. Season with salt and freshly ground black pepper to taste. Warm gently for 5 minutes without boiling.
  7. Stir in crispy bacon pieces, reserving some for garnish if desired. Ladle soup into bowls and sprinkle with chopped chives.

Notes

If soup is too thick, add more broth or water to reach desired consistency. For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Vegetarian version can be made by omitting bacon and using smoked paprika or liquid smoke with vegetable broth. Blend only half the soup to keep a nice chunky texture. Adjust salt gradually due to varying saltiness of broth and bacon.

Nutrition

Keywords: Irish potato soup, leek soup, bacon soup, creamy potato soup, comfort food, easy soup recipe, homemade soup

Find it online: https://tessierecipes.com/irish-potato-soup-with-leeks-and-bacon-recipe-easy-homemade-comfort-food/