Leek and Potato Soup
By Naperville Magazine
March 2026 View more Recipe
By Kelli Ra Anderson
This simple classic stems from Ireland. Whether you take it hot or prefer its colder cousin across the English Channel, vichyssoise, this soup is comfort food at its finest. Dressed up (consider crispy bacon, chives, cheese, and crisp-fried onion) and paired with a crusty slice of good bread, it’s a dish that’s easy on the wallet and a snap to prepare.
As with most dishes made from a few ingredients, selecting the right ones will make a notable difference. Russet potatoes are the best choice with their high starch content. Select leeks with bright smooth-green stems and dairy ingredients with the highest fat (whole milk, half-and-half, and European or Irish butter fit this bill perfectly.) Quality ingredients are really all it takes to make the simplest dishes the most delicious.
INGREDIENTS
4 medium russet potatoes (about 5 cups, peeled and diced)
5 cups chicken broth
3 medium leeks, white bulb and light green stem, washed and chopped
1 cup onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 cups half-and-half or whole milk
salt and pepper to taste
topping suggestions: sour cream, crème fraîche, bacon, chives, crispy-fried onion, croutons, Irish cheese (Dubliner works nicely.)
PRO TIP: Leeks grow in concentric layers, often trapping sand or soil in between. To clean, first remove the dark leafy greens (great for stocks—don’t throw them away!) and root end. Chop up and separate the concentric layers of the pale green stems and white bulb and rinse thoroughly in a colander to remove any hidden dirt.
DIRECTIONS
1. In a large pot or saucepan, sauté onions, leeks, and garlic in butter until soft and translucent (about 10 minutes over medium heat).
2. Add broth and potatoes and bring to a simmer. Simmer for 15 to 20 minutes or until potatoes easily break apart when pressed with a fork.
3. Add milk or half-and-half.
4. With a hand blender, purée at least 1 to 2 cups of the soup to thicken it (or purée the soup completely, if desired).
5. Top with a drizzle of sour cream, crème fraîche, bacon, and chives, or other favorites.
6. Best served warm, not hot. Pairs well with crusty bread or brown soda bread.
Photos: Kellira Media
