When I cook potato soup, the kitchen is filled with an aroma that is far from humble.
It is the scent of potatoes and onions, with a creamy, warm, dreamy base that makes me think of the comfort and contentment that potato soup can deliver when it’s cold and wet outside.
My list of the best 15 potato soups goes from the Classics to loaded with bacon, to even interesting mixes with coconut!
Give them a try and let me know what you think!
The 15 Best potato soup recipes
1. Classic Potato Soup
Creamy russets, clearly the star of the show, are blended with the sautéed onions and garlic.. A hint of butter—just enough to taste it makes the broth so rich and savory that I can hardly resist it.
Ingredients
4 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
6 medium russet potatoes, peeled and diced
1 cup heavy cream or whole milk
Salt and pepper, to taste
Optional toppings: chopped chives, shredded cheddar cheese, crumbled bacon
Instructions
1. In a sizable saucepan, over a medium flame, combine the butter and the diced onion.
Cook for about 5 minutes, or until the onion becomes a little clearer. Then, add the chopped-up garlic and stir it in for about 1 minute, or until you can smell it.
2. Incorporate the cubed potatoes and broth into the pot.
Bring the pot to a boil, then reduce the heat until the broth simmers. Allow the potatoes to cook until they are fork-tender, about 15 minutes.
3. Reach your desired soup consistency with a potato masher or an immersion blender.
For chunkier soup, lightly mash; for smooth soup, blend well.
4. Incorporate the rich cream or whole milk, then add pinches of salt and pepper to attain the desired flavor. Finally, let the soup rise to the occasion for a few more minutes.
5. Serve it steaming, with the following optional garnishes, if you want: chopped chives, shredded cheddar, or crumbled bacon.
2. Loaded Baked Potato Soup
This soup is a real hug-in-a-bowl kind of dish. It’s made with I-dare-you-to-call-them-boring russet potatoes, simply boiled until tender, then blended with the perfect amount of sour cream to make their potato-y goodness shine through in all its creamy, dreamy texture.
If you ask me, though, the real stars of this soup (along with the potatoes, naturally) are two ingredients that make nearly everything better: sharp cheddar cheese and crumbled bacon.
Ingredients
4 large russet potatoes
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups milk
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup cooked, crumbled bacon
Salt and freshly ground black pepper to taste
Instructions
1. Heat your oven to 400°F (200°C).
Stab the potatoes with a fork, and then bake them on a rack for around 60 minutes or until a knife slides smoothly into the flesh. Allow the potatoes to cool, then peel and chop.
2. In a big pot, heat the butter over medium heat.
When it has melted, add the flour and whisk to combine. Cook for about a minute to form a roux.
3. Slowly mix in the milk, making sure to leave no lumps.
Keep cooking and stirring—your arm may get tired; this is a sign that you are doing it correctly—until you see (and hopefully, feel) a few bubbles rising to the surface. This means that the mixture is thickening to a proper sauce consistency.
4. Incorporate the diced potatoes into the pot.
With a potato masher or the back of a spoon, smash them up a little, keeping some chunks for texture.
5.Combine sour cream, sharp cheddar cheese, and green onions. Pour into the soup pot.
Combine well with the rest of the ingredients and heat gently until melted and warmed through. Do not boil.
Season to taste with salt and pepper. Garnish with crumbled bacon.
6. If you want, you can serve the soup hot and garnish it with even more cheddar cheese and some green onions and bacon.
3. Creamy Leek and Potato Soup
From my experience, I can say with confidence that there’s nothing quite as wonderfully comforting as a warm bowl of creamy leek and potato soup. The sweet aroma of sautéed leeks and minced garlic fills the kitchen.
Meanwhile, russet potatoes mingle in the pot with melting butter and a generous pour of heavy cream. The “not-so-secret” ingredient that takes this luscious soup over the top?
Fresh chives.
Ingredients
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 cups vegetable or chicken stock
2 large russet potatoes, peeled and diced
1 bay leaf
Salt and pepper to taste
1 cup heavy cream
Fresh chives, chopped (for garnish)
Instructions
1. In a substantial pot set over medium heat, melt the butter.
Once the butter has melted, add the leeks cut into half-moons and sauté until they’ve become tender, about 5-7 minutes. Then, stir in the minced garlic and continue to sauté for another minute.
2. Add the stock and the diced potatoes to the pot along with the bay leaf.
Season everything with salt and pepper, and then bring the mixture to a boil. After it reaches a boil, lower the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
3. Take out the bay leaf.
Use an immersion blender to make the soup smooth. If you want to do it the other way, transfer the soup into a blender, but be careful and do it in batches. Blend it smooth and return it to the pot. If you prefer a chunkier soup just partially blend.
4.Incorporate the heavy cream and gently warm through. Do not boil.
Season to taste with salt and pepper.
5.Present while still steaming, adorned with cut fresh chives.
4. Cheese and Bacon Potato Soup
A substantial bowl of potato soup is nothing to complain about. Bacon adds just one note to this rich and satisfying first course, or even an all-in-one meal.
Savory onions add another. Tender russet potatoes play the main part.
And melted cheese—not just any cheese but a medley of cheeses—adds the finishing touches. Whether topped with crumbled bacon or just plain green onions, this old-time classic can hardly fail to please.
Ingredients
- 6 slices of bacon
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 5 medium russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
1. In a sizable saucepan, prepare the bacon over medium heat until it reaches a crispy texture.
Take the bacon out, crumble it, and set it aside. Allow about 2 tablespoons of bacon fat to remain in the pan.
2. In a pot with the bacon drippings, add the chopped onion and garlic, and sauté until the onion turns translucent, around 5 minutes.
3. Put the cubed potatoes and chicken broth in the pot.
Heat until boiling, and then turn the heat down and let it simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
4. An immersion blender can be used to blend the soup, but it is best to only partially blend it.
The result should be a smooth and creamy base with some nice chunks of potato left over for texture. When you stir in the heavy cream, and with a little salt and pepper added, the soup should taste as divine as it looks.
5. Take your time adding the Cheddar, mozzarella, Monterey Jack, and Parmesan cheeses to the soup, stirring each increment until it’s completely melted and integrated into the soup.
6. Present the soup warm, with bacon bits and chopped green onions on top.
Delight in the experience!
5. Broccoli Cheese Potato Soup
This heartwarming dish is made with cheddar cheese, tender russet potatoes, and bright broccoli. When I combine these ingredients, I know I’m putting together a fantastic dish.
These go-to ingredients of mine combine to make something rich and nice. Heavy cream adds richness.
Sautéed onion adds depth. Sautéed garlic adds a half-step toward a really good caramelization.
It makes for a cozy evening in my house and a hit with dinner guests.
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups broccoli florets, chopped
- 2 large russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
1. In a very large pot, the kind you might use for canning, heat the butter over medium heat until melted.
Add the onion, chopped in a way that leaves it with a slightly coarse texture. You want to see and taste the onion in this dish, so don’t chop it too finely.
Sauté the onion for a few minutes until it sweats nice and clear and doesn’t look dark and caramelly.
2.
Dust the flour over the onion and garlic mixture, and stir it in to form a roux. Cook it for a couple of minutes.
3.
In the meantime, by degrees, incorporate the chicken broth. You’re whisking to avoid any potential lumps, and it’s going fabulously.
You’re adding the potatoes next and bringing everything to a simmer. This shouldn’t take long—clocking in at about 10 to 15 minutes—since you’re using such small, diced potatoes.
Watch and ensure they become tender; we don’t want undercooked potatoes .
4.Add the broccoli florets, and let them and the other ingredients mingle for an additional 5-7 minutes, until the broccoli is tender.
5.Lower the heat to low. Stir in the heavy cream.
Gradually add the shredded cheddar until it is melted and smooth. Season to taste with salt and pepper.
6. You can enjoy your tasty Broccoli Cheese Potato Soup while it is still piping hot!
6. Savory Ham and Potato Soup
There’s nothing quite like a warm, comforting bowl of soup when it’s cold outside. I absolutely adore this potato and ham soup for its rich, incredible flavors and hearty quality.
It combines tender potatoes and diced ham in an incredibly comforting, satisfying dish. The base is a flavorful chicken broth, and the half-and-half I stir in at the end makes it just that much more delicious.
Ingredients
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
3 cups diced potatoes
4 cups chicken broth
2 cups cooked ham, diced
1 cup milk
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions
1. In a sizable pot, set over a medium flame, combine the butter and onion.
Sauté the onion until it is translucent and then add minced garlic, cooking for one additional minute until the kitchen is filled with a beautiful aroma.
2.
The diced potatoes should be added to the pot next, then the chicken broth. Bring everything to a boil, then turn the heat down and let it simmer until the potatoes are tender.
That should take about 15-20 minutes.
3. Add the diced ham, milk, and heavy cream to the mixture. Incorporate the dried thyme and season with salt and pepper to your liking.
Let everything simmer together for another 10 minutes.
4. Employ either a potato masher or an immersion blender to squash a few of the potatoes right in the pot, achieving a creamier, thicker result while still preserving some of the potato for that all-important texture.
5. Serve the warm soup with any necessary seasonings added and with fresh parsley as a garnish, if you wish. This is your dish; enjoy it however you like!
7. Potato and Sausage Soup
A cozy, comforting soup is what you need on a wintry day. This one, combines rustic Italian sausage, potatoes, and greens with a touch of heavy cream—you could absolutely use half-and-half for this if that’s what you have on hand, or even milk.
The soup overall has a velvety texture, and the sprinkle of Parmesan on top certainly helps with that.
Ingredients
1 pound Italian sausage, casing removed
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup water
6 medium potatoes, peeled and diced
1 cup heavy cream
Salt and pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
2 cups kale or spinach, roughly chopped
Grated Parmesan cheese, for serving
Instructions
1. In a big pot or Dutch oven, warm up some olive oil at medium heat.
Then, put in the sausage and cook it until it’s nicely brown, all the while breaking it up with a spoon as it cooks. Once the sausage looks good, spoon it out with a slotted spoon and place it on a dish.
Leave the drippings in the pot.
2.Begin by adding the onion, diced, to the saucepan. Let it work its magic in the next 5 minutes and reduce it to translucency.
Once the onion achieves its stated goal, stir in the garlic and let it sauté for another minute or two.
3. Add the chicken broth and water, then add the potatoes, cut into even dice.
Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4. Add the heavy cream and the cooked sausage, then season with salt, pepper, and crushed red pepper flakes.
Allow it to simmer for an additional 5 minutes.
5. Stir the chopped kale or spinach into the pot and continue cooking until wilted, which should take about 2-3 minutes.
6. Hot is how it should be served, with the addition of grated Parmesan cheese for garnish.
8. Rustic Italian Potato Soup
I love a robust Italian soup that takes straightforward components such as potatoes, onions, and garlic and turns them into something divine and comforting. When you add greens like kale or spinach, you don’t just up the nutritional ante; you also make the soup look even more beautiful.
I wouldn’t dream of making this soup without Italian chicken broth, and even if I had to use a store-bought product, I would doctor it sufficiently to make it worthy of its gorgeous, rich title. And then there’s the Parm.
I can’t even.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
3-4 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup kale or spinach, chopped
1 can (14 oz) diced tomatoes
1 teaspoon Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese for serving
Optional: 1/2 cup heavy cream for a creamy texture
Instructions
1. In a spacious saucepan, warm the olive oil over a medium flame.
Toss in the diced onion and the minced garlic, and sauté until the onion softens and turns almost clear.
2. Add the diced potatoes and cook for around five minutes, stirring now and then.
3. Add to the pot chicken or vegetable broth and the diced tomatoes. Put in the Italian seasoning, salt, and pepper.
Bring everything to a boil.
4.Turn the heat down to let the mixture simmer, and then cook until the potatoes become tender; this will take about 15 to 20 minutes.
5.Chop the kale or spinach, and add it to the pan. Let the mixture simmer for another 5 minutes, and then serve.
6. For a creamier soup, whisk in the heavy cream.
Serve piping hot and top with a shower of freshly grated Parmesan cheese.
9. Potato and Corn Chowder
When I prepare this substantial chowder, the reassuring combination of creamy potatoes, sweet corn kernels, and savory bacon makes for an irresistible warm-up on a cold day. The simmering chicken broth and fresh thyme meld into an inviting flavor that elevates this dish to cozy-night-in territory.
Ingredients
4 slices bacon
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
3 large potatoes, peeled and diced
2 cups corn kernels (fresh, frozen or canned)
1 cup heavy cream
Salt and pepper to taste
1 tablespoon fresh thyme leaves
2 green onions, sliced (for garnish)#
Instructions
1. In a big pot, prepare the bacon over medium heat.
Allow it to reach a crispy state before removing it from the pot and placing it on a plate lined with paper towels. In the pot, leave behind about one tablespoon of the glorious bacon grease.
2. Add the chopped onion and garlic to the pot and sauté until the onion becomes clear, which should take about 5 minutes.
3. Add the chicken broth and the diced potatoes.
Bring to a boil; reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
4. Incorporate the corn and heavy cream into the chowder. Allow it to cook for an additional 5 minutes, giving it a good stir now and then.
Then season it with salt, pepper, and thyme.
5.Serve it hot, and add crumbled bacon and sliced green onions for a garnish.
10. Vegan Potato Soup
This version gets its creaminess from coconut milk (another wonderful, albeit non-local, dish ingredient) and its flavor from my go-to sautéed aromatics: onion and garlic. Dried thyme, a spice I definitely keep around, flavors the soup without overpowering it.
And then the optional ingredient: nutritional yeast. If you have it, use it—if you don’t, just serve the soup as is.
You’ll get plenty of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. In a big pot, warm the olive oil over medium heat.
Toss in the chopped onion and sauté about 5 minutes. Mix in the minced garlic and let it go for an additional 1-2 minutes.
2. Cube the potatoes and put them in a pot.
Add enough vegetable broth to cover the potatoes, then bring the pot to a boil. Once the broth is boiling, reduce the heat and let the pot simmer until the potatoes are tender, about 15 to 20 minutes.
3. Take the pot off the heat.
Use an immersion blender to make the soup smooth, or blend it carefully in batches using a countertop blender.
4.Add the coconut milk, salt, pepper, thyme, and nutritional yeast if you are using it. Put the pot back on low heat and let it warm through for another 5 minutes.
5. Adjust the seasoning to taste.
Serve hot, with freshly chopped parsley as a garnish.
11. Chunky Potato Vegetable Soup
Right now, what’s bubbling is a true comfort food: a chunky soup with an eclectic mix of tender root vegetables and a few garden-fresh greens.
As always, the broth is the thing, and this one’s got the kind of flavor base that makes you want to sit beside a crackling fire and watch the snow swirl down outdoors.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, diced
2 celery stalks, diced
4 large potatoes, peeled and cubed
1 zucchini, diced
1 cup green beans, chopped
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, warm the olive oil over medium heat.
Stir in the diced onion and garlic, and cook until the onion is softened and just starting to favor brown, about 4 to 5 minutes.
2. Include the diced carrots and celery, cooking for yet another 5 minutes until they start to give a little and become tender.
3.Add the diced potatoes, zucchini, and green beans to the pot along with the vegetable broth, thyme, oregano, and bay leaf. Bring the pot to a boil.
4. Lower the heat and allow the soup to gently bubble for 20 to 25 minutes.
The potatoes should be fork-tender when you finish cooking.
5.Take out the bay leaf, and then taste the soup to check if it needs any more seasoning. I find that it doesn’t need anything beyond salt and pepper, but if you want to get fancy, you can garnish the soup with fresh parsley before serving it hot.
12. Potato and Kale Soup
This soup begins with onions sautéed in olive oil, as they do in so many Italian dishes.
A good onion is key to the flavor. Then comes the lovely potato.
I use Yukon Gold potatoes—I find them to be the most flavorful and creamy. After the potatoes, I add what may seem like an inordinate amount of kale.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
3 large potatoes, peeled and diced
1 bunch kale, stems removed and leaves chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1/2 cup heavy cream (optional for creaminess)
Instructions
1. In a large pot, heat the olive oil over medium heat.
Add the onion that has been chopped and cook it until it becomes translucent, which should take around 5 minutes. Then add the minced garlic and cook for another minute.
2. Add the broth and potatoes and cook for around 20 minutes
3.Stir in the chopped kale and simmer for another 5 minutes, until the kale is tender and has diminished in volume.
4.Add salt, black pepper, and thyme to the soup and mix well.
5.If you want a creamier texture, mix in the heavy cream just before serving. Serve it up hot and enjoy.
13. Sweet Potato and Coconut Soup
This is a delightful dish that has the sweetness of sweet potatoes in a creamy, savory, and aromatic mix of coconut milk. I offset the sweetness of the sweet potatoes with the savory notes of onion, garlic, and ginger, and I round it out with some fresh spices.
I happen to love lime and cilantro, so I use them to finish the soup. You can easily omit them or substitute them with your own favorites if you’re not a fan.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 medium sweet potatoes, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
1. In a roomy saucepan, warm the olive oil over a medium flame.
When the oil is hot, throw in the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is tender and clear.
2.To the pot, add the minced garlic and grated ginger, and then sauté for 1 minute until they become aromatic.
3.Add the sweet potatoes, the spices, and the diced smoked paprika to the soup pot and cook for 5 minutes. Stir occasionally to combine everything well and keep it from sticking to the bottom.
4. Add the vegetable broth and bring the mixture to a boil.
Lower the heat and let it simmer for 20-25 minutes, or until the sweet potatoes have turned tender.
5.Incorporate the coconut milk into the soup and then use an immersion blender to bring the mixture to a smooth, uniform consistency. Afterwards, taste the resulting base and adjust the seasoning as necessary with salt, pepper, and lime juice.
6. Serve it steaming, adorned with newly cut cilantro.
14. Spicy Mexican Potato Soup
Submerging into a basin of zesty spud soup with a skew toward Mexicana is a great twist on a potato soup. Beyond the standard flavors that you might find in a bowl of potato soup (though nothing too standard in my book), you’ll find the alluring presence of cumin, the smoky warmth of paprika, and just a whisper of cayenne pepper.
I adore how the acidity of lime juice cuts through the richness of the potatoes, and how the diced tomatoes with green chilies bring a whole new dimension to the party.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust for spice preference)
4 cups chicken or vegetable broth
4 medium russet potatoes, peeled and diced
1 can (14 oz) diced tomatoes with green chilies
Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
Juice of 1 lime
1/4 cup chopped fresh cilantro
Optional toppings: sour cream, sliced avocado, tortilla strips, shredded cheese
Instructions
1. In a large pot, warm the olive oil over medium heat.
Toss in the diced onion and sauté until you can see through it, roughly 5 minutes. Add the minced garlic and cook for another minute.
2. In the pot, combine cumin, smoked paprika, chili powder, oregano, and cayenne pepper.
Slowly add them to the pot, and stir to coat the onions and garlic with the spices. Cook for an additional minute, or until the spices become fragrant and the kitchen starts to smell like dinner.
3. Add the broth and then the cubed potatoes and tomatoes.
Crank the heat up until it bubbles, then turn it back down to let it gently simmer for 15 to 20 minutes until the potatoes are just fork-tender.
4. Incorporate the corn and black beans into the soup. Add salt and pepper if needed.
Let it simmer for another 5 minutes.
5. Just before serving, add the lime juice and finely chopped cilantro.
If necessary, adjust your seasoning. Serve the soup hot and garnish with optional toppings like a dollop of sour cream, sliced avocado, crispy tortilla strips, or some nice melty cheese.
15. Irish Potato and Leek Soup
The nurturing embrace of a classic Irish potato and leek soup is what brings me to the kitchen. In my version of this simple, yet sublime, combination of ingredients, softened leeks in butter are the predominant flavor, carrying through to the potatoes that play a supporting role.
Tender potatoes that have simmered in chicken or vegetable broth until absurdly creamy are the real nurturers in this soup. They are what make me crave a big bowl of this soup as the weather turns.
Ingredients
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, cleaned and sliced
4 cups chicken or vegetable broth
4 medium-sized potatoes, peeled and diced
1 bay leaf
Salt and freshly ground black pepper to taste
1 cup heavy cream or half-and-half
Chopped fresh chives or parsley for garnish
Instructions
1. In a large pot, over medium heat, melt the butter.
Once the butter is melted, add the sliced leeks to the pot and cook them in the butter until they are softened. This should take about 5-7 minutes, and you should stir them occasionally to ensure they cook evenly.
2. Toss the cubed potatoes into the pot with the broth and bay leaf.
Bring the mixture to a vigorous boil, then reduce the heat and allow it to bubble gently for about 20 minutes or so, until the potatoes are tender.
3.Take out the bay leaf and blend the soup until smooth using an immersion blender. If you do not have an immersion blender, you can blend the soup in batches with a regular blender, but leave a few big chunks for texture.
4. Add the heavy cream or half-and-half, and salt and freshly ground black pepper to taste.
Stir well and heat gently over low heat to prevent boiling.
5.Garnish your scrumptious Irish Potato and Leek Soup with some freshly chopped chives or parsley and serve it piping hot.