Recipes

Irish Potato and Leek Soup with Crusty Dubliner Cheese Bread

Erin go bragh! Whether you are celebrating the day with green beer or shamrock shakes, work this recipe into your plan - or just make it for a cold winter's day.

By Chef Laura Briscoe

March 12, 2026

Irish Potato and Leek Soup with Crusty Dubliner Cheese Bread

Erin go bragh! Whether you are celebrating the day with green beer or shamrock shakes, work this recipe into your plan - or just make it for a cold winter's day. The soup may taste creamy, but with 2% or low fat milk, it's really hearty yet better for you. Add the cheesy bread for some decadence and don't forget the sprinkle of Over the Top to the soup - a little crunch goes a long way!

Irish Potato and Leek Soup with Crusty Dubliner Cheese Bread

By Chef Laura Briscoe

Prep time:15 minutes

Cook Time:40 minutes

Servings:2 quarts

Ingredients

Vegetable or other neutral oil, as needed
2 large leeks, trimmed and thinly sliced
1 large yellow onion, peeled and roughly chopped
1 large stalk celery, chopped
20 oz low fat or 2% milk
32 oz chicken or vegetable stock
2 pounds Yukon gold or yellow potatoes, peeled, medium dice
Sea salt and black pepper, to taste
8 thick slices of Sourdough or other rustic bread
4-6 oz Dubliner, sliced or grated
Over the Top, the Original, as needed
Chives, optional garnish

Instructions

Heat a large stock pot over medium high heat. When hot, add oil. When oil begins to shimmer, add leeks, onion, and celery and cook until translucent, about 10 minutes.
Add potatoes, milk, stock and bay leaf. Bring to boil, reduce to simmer, cover and cook 25 minutes or until potatoes are fork tender.
Using an immersion blender, purée until smooth. Season with salt and pepper to taste and return to heat to keep warm. (Note: May be made two days ahead and refrigerated, or frozen up to one month)
While soup is simmering, prepare Country Bread Cheese Melt. Place cheese in thin slices on toasted bread on a sheet tray lined with foil. Place under broiler for 2 minutes or until cheese is melted and browned in spots.
Garnish with a sprinkle of Over the Top and the chopped chives and serve with the Country Bread Cheese Melt.

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