Leek and potato soup

Canadian winters suck. That is an established fact. But for the majority of the past few years, we’ve been blessed with a St. Patrick’s Day miracle. It could have been negative 10 degrees Celsius the week before, but as soon as March 17th hit, the thermometers soared! I remember two years ago I wore a strapless top to my friend’s outdoor party and we spent the entire afternoon basking in the sun enjoying farmers’ market pizza and green-tinted drinks. And the year before I was in a t-shirt on the streets hopping from pub to pub for the Leprechaun Crawl.

Leek and potato soup

But that will not be happening this year because A) St. Patrick’s Day is on a Monday and I’m no longer a carefree student, and B) It’s still going to be cold here for the foreseeable future. So this year I’m celebrating the holiday with this Irish leek and potato soup. Delicious, comforting, and best of all, warm!

Leek and potato soup

Leek and potato soup
Prep time
Cook time
Total time
Vegetarian, gluten free, and nut free. Vegan option*.
Yield: 4-6 servings
  • 2 tbsp extra virgin olive oil
  • 4 leeks, thinly sliced (white and light green parts only)
  • 800 g Yukon gold potatoes (about 5), peeled and cubed
  • 4 cups of low sodium vegetable broth
  • ¾ cup of low fat milk*
  • ¾ tsp salt, or to taste
  • ½ tsp pepper, or to taste
  1. In a large pot heat up the olive oil over low heat, then add the leeks. Saute over very low heat for about 7-10 minutes until they are soft. Then add the cubed potatoes and vegetable broth and cook covered for 40-50 minutes when the potatoes can be pierced with a fork.
  2. Put the soup in a high powered blender or use an immersion blender to puree it into a smooth soup with no lumps. Then stir in the milk, salt, and pepper.
  3. Optional step: If you want to make the soup green and add extra nutrients, feel free to add 100 g of frozen spinach. Just mix it into the soup before pureeing with the blender!
*Use almond or soy milk to make recipe vegan.

Leek and potato soup

Normally I don’t add spinach to my leek and potato soup… that was just my creative and desperate attempt to make a green recipe so I could link up with the Great St. Patrick’s Day Greek Food Link Up at The Healthy Maven. The link up post will be up on Friday, so make sure to go check out all the recipes!


What did you do for St. Patrick’s Day last year?

What’s your favourite potato recipe?

Leave a Reply

  1. Tuesday was such a freakin’ tease. I just want warm weather to stay, dammit! I don’t actually remember what I was doing last St. Patrick’s day…but this year I’m apparently going downtown. Ya, this’ll be interesting…

  2. Desperate or not this is by far the most creative green recipe I’ve seen!!!! So I thought I was over the whole St. Patrick’s Day drinking debacle but I got word I’ll be at two parties in NYC on Saturday so yeahhhh…maybe not. No green beer though!

    Thanks for linking up gorgeous!

  3. I ran my first half marathon and then went out for some drinks in DC with Joe and Jessie :D It was fun haha. I remember the st pattys day you’re talking about clearly, though, because I was out here with my best friends in a spaghetti strap shirt and shorts, loving life in the warmth and sunshine. It won’t be nearly as nice weather wise this week, but we’ll still make it work :)

  4. Pretty sure last year was spent with a green smoothie! I’m not big into alcohol so this potato soup sounds like the perfect trade off especially with the return of snow (sigh!). I’d much prefer sweet potatoes but I do love a good potato leek soup (never tried potato spinach but it is definitely spirited) and when I am in the mood I’ll eat one baked (skin on!!) or roasted with rosemary, lemon and olive oil.

    Also, I think it’s time you seriously consider creating a cookbook. Your recipes are fail-proof and your photography is seriously book worthy!

    • Haha I was struggling too – while I was shooting photos I was scared it was going to turn out looking like swamp water!

  5. St. Patrick’s Day is one of my favorite celebrations! No clue why but I think it is the reason green is my favorite color! I am sorry winter is still sticking around up there, we seem to be having more 50s now with a few freak cold days interspersed. I think this soup is perfect though! Paired with a corned beef sandwich? yum!

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  7. This sure looks like something that would keep you warm in the winter :)! And I love the idea of adding spinach for the green color.

  8. Since I’m a self proclaimed potato-aholic, I think this looks and sounds delicious. I have a similar soup I make with a little white wine for an acid and of course, I always add shredded cheese. I really like the idea of using spinach in here too. Brilliant.

    • I’m a pretty big potatoaholic too. Baked, sweet, roasted, mashed… I’ll take em in any way, shape, or form! Your soup sounds awesome – love the addition of cheese!

  9. I am not big into St Paddy’s so I will be joining you in hibernating inside- I fully plan on getting crazy though and eating a big green salad out of my green bowl and green tea out of my Ireland mug :) Does this make me sound lame? If that means I’m lame then I don’t want to be exciting haha

    This look delicious!!

    • Nope, that doesn’t sound lame at all! Unless I’m lame too… in which case we can just be lame together. ;)

  10. I loooveeee leek soup! And potatoes! This looks awesome, and I’m particularly LOVING the look of the green version. Looks like it’s from a restaurant. ;)