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Creamy Irish Potato Leek Soup Recipe with Crispy Bacon and Brown Butter

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A rich and silky creamy Irish potato leek soup topped with crispy bacon and a nutty brown butter drizzle, perfect for cozy dinners and easy to make with simple ingredients.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and diced
  • 2 large leeks, white and light green parts only, thoroughly cleaned and sliced
  • 6 slices thick-cut bacon, chopped
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 2 teaspoons fresh thyme leaves, chopped (optional)
  • Salt and pepper to taste
  • Chives or green onions for garnish

Instructions

  1. Slice off the dark green tops of the leeks, halve the white and light green parts lengthwise, rinse thoroughly under cold water to remove grit, slice thinly and set aside.
  2. Cook the chopped bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the skillet.
  3. In a large pot, melt 2 tablespoons of butter over medium heat. Add sliced leeks and minced garlic, cook gently for 5–7 minutes until softened but not browned, stirring occasionally.
  4. Add diced potatoes and broth to the pot. Add fresh thyme if using. Bring to a boil, then reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
  5. Remove from heat and puree the soup using an immersion blender until smooth and creamy. For chunkier texture, blend only half or pulse briefly.
  6. Stir in heavy cream and season with salt and pepper to taste. Warm over low heat for 3–5 minutes without boiling.
  7. In the skillet with reserved bacon fat, add 2 tablespoons butter and cook over medium heat, swirling occasionally, until butter turns golden brown and smells nutty, about 3–4 minutes. Remove from heat immediately.
  8. Ladle soup into bowls, top with crispy bacon bits, drizzle with brown butter, and sprinkle with chopped chives or green onions.

Notes

Clean leeks thoroughly to avoid grit in soup. Slowly sauté leeks to develop sweetness without browning. Watch brown butter carefully to prevent burning. Add broth or water to thin soup if too thick. Use low-sodium broth to control saltiness.

Nutrition

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

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