Irish Potato & Leek Soup

This Irish potato and leek soup uses a clever two-pot method to get both a velvety smooth base and hearty potato chunks in the same bowl. Half the potatoes simmer with the leeks and get puréed, while the other half cook separately and get stirred in whole at the end. That contrast in texture is what makes this version stand out.

Heavy cream and whole milk give it the rich, indulgent body you expect from an Irish-style soup. The cornstarch dissolved in cream thickens it just enough to coat a spoon without making it gluey.

Topping each bowl with shredded cheddar and crumbled bacon turns a simple soup into a loaded potato experience. The cheese melts into the hot broth and the bacon adds a salty crunch on every spoonful.

Pro Tips

• Only use the white part of the leek in the soup base. The green tops are tougher but work great chopped fine as a fresh garnish.
• Dissolve the cornstarch fully in cold cream before adding it to the hot pot. Dumping it in dry creates lumps that won’t smooth out.
• Add the milk and cream gradually over medium heat. Dumping cold dairy into a hot pot can cause it to curdle.
• White pepper blends into the soup invisibly. Black pepper works too, but you’ll see the specks.

Variations

• Stir in a splash of Irish stout or Guinness with the chicken broth for deeper, maltier flavor.
• Top with chopped chives or scallions instead of the leek greens.
• Use half-and-half instead of heavy cream for a lighter but still creamy version.