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### Instructions
1. **Sauté the Leeks:**
In a large pot, melt butter over medium heat. Add the sliced leeks and cook for about 5–7 minutes until soft, but not browned.
2. **Add Potatoes and Broth:**
Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
3. **Blend (Optional):**
For a smooth, creamy texture, use an immersion blender to puree the soup directly in the pot. Prefer a chunky version? Just mash slightly with a spoon or leave as-is.
4. **Add Cream (Optional):**
Stir in the milk or cream for added richness. Season with salt and pepper to taste.
5. **Serve:**
Ladle into bowls and garnish with chopped chives or parsley for a touch of color and freshness.
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### Tips & Variations
* **Make it Vegan:** Use vegetable broth and non-dairy milk (like oat or almond) for a fully plant-based version.
* **Add Protein:** Stir in cooked ham or crispy bacon for a heartier meal.
* **Thick or Thin:** Adjust the amount of broth for a thicker or more broth-like consistency based on your preference.
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### Why You’ll Love It
* **Quick and Easy:** Made in one pot and ready in about 30 minutes.
* **Budget-Friendly:** Uses inexpensive, everyday ingredients.
* **Great for Leftovers:** Tastes even better the next day and freezes well too.
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**Irish Potato Leek Soup** is the kind of recipe that feels like a warm hug in a bowl. It’s rustic, soul-soothing, and endlessly adaptable—just as perfect for St. Patrick’s Day as it is for any day you need a bit of comfort.
So grab a spoon, slice some crusty bread, and settle in. This timeless classic never disappoints.
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Would you like this adapted for a slow cooker or Instant Pot version? I’d be happy to help!
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