Irish Potato Soup
Irish Potato Soup is a comforting, creamy soup rooted in traditional Irish cuisine. Made with simple, wholesome ingredients like potatoes, leeks or onions, broth, and a splash of cream, this soup delivers rich flavor and satisfying warmth in every spoonful. Whether blended smooth or left chunky, it’s the perfect dish for cozy dinners, chilly nights, or festive St. Patrick’s Day meals. Easy to make and endlessly customizable, Irish Potato Soup is a timeless classic that brings hearty, homemade goodness to your table.
Equipment
- Large pot
- immersion blender (optional)
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion or 2 leeks, chopped
- 2 cloves garlic, minced
- 4–5 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup whole milk or heavy cream (optional, for creamier texture)
- Salt and black pepper, to taste
- ½ teaspoon dried thyme (optional)
- Chopped fresh parsley or chives, for garnish
Optional Add-ins:
- 1 cup chopped celery or carrots (for extra depth)
- Crumbled bacon or shredded cheddar cheese (for topping)
- A dash of nutmeg (for added warmth)
Instructions
- Sauté the Aromatics:In a large pot, melt the butter (or heat olive oil) over medium heat. Add the chopped onion or leeks and sauté for 5–7 minutes, until soft and translucent. Stir in the garlic and cook for another 1–2 minutes.
- Add the Potatoes:Add the diced potatoes to the pot and stir to coat them with the butter and aromatics. Cook for about 2–3 minutes.
- Add Broth & Simmer:Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Blend (Optional):For a creamy soup, use an immersion blender to puree the soup directly in the pot. For a chunkier texture, blend only half of the soup or leave it as is.
- Add Cream & Season:Stir in the milk or cream (if using). Add salt, black pepper, and thyme (if using) to taste. Simmer for another 5 minutes over low heat—do not boil.
- Garnish & Serve:Ladle into bowls and garnish with chopped parsley, chives, bacon, or cheese if desired. Serve hot with crusty bread or soda bread.
Notes
- Potato Varieties: Use starchy potatoes like Russets for a creamier texture or waxy potatoes like Yukon Gold for a more rustic, chunkier soup.
- Dairy-Free Option: Omit cream and use full-fat coconut milk or unsweetened almond milk for a non-dairy alternative.
- Texture Tips: For ultra-smooth soup, blend thoroughly. For added texture, reserve some cooked potato cubes before blending and stir them back in.
- Thickening Tip: If the soup is too thin, mash a few potatoes directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Flavor Enhancers: Add a splash of white wine or a bay leaf during simmering for deeper flavor. Remove bay leaf before blending.
- Make It Heartier: Add cooked bacon, shredded chicken, or leeks for a more filling meal.
- Storage: Keeps well in the fridge for 3–4 days. Reheat gently to avoid curdling the dairy.