Potato and leek soup has been a standard in Irish kitchens for years. We guarantee that you’re about to meet a new cold-weather, comfort food staple.

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Servings: 6-8


  • 1/2 cup unsalted butter
  • 2 leeks, sliced
  • 1 medium onion, thinly sliced
  • 6 medium russet potatoes, peeled and diced
  • 5 1/2 cups chicken broth or stock
  • Salt and pepper, to taste
  • Shredded cheddar cheese (for serving)
  • Cooked bacon (for serving)
  • Fresh chives, chopped (for serving)


Melt butter in a large pot over low heat. Add leek and onion and cook, covered, until soft and translucent, about 20 minutes. Add potato and cook, covered, for an additional 15 minutes. Add chicken broth, salt and pepper and bring to a boil. Reduce heat and simmer, covered, until potatoes are fork tender, about 25-30 minutes.

Working in batches, transfer soup to blender and carefully process until creamy and smooth. Return soup to pot and warm over medium-low heat until heated through. When serving, top with cheese, bacon and chives.


ORANGE & FIELD TIP: To save time, we used an immersion blender to process the soup. It’s super helpful because you can leave the soup in the pot and not have to worry about dirtying your stand blender.