Irish Potato Soup is a warm and comforting dish made with creamy potatoes, onions, and a hint of butter. It’s like a hug in a bowl on chilly days!
This soup is super easy to make and perfect for any meal. I love adding a sprinkle of fresh herbs on top—it’s like a little green surprise! 🌿
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for a creamy texture. If you have waxy potatoes like Red potatoes, they can work too, but the soup may be less creamy. Floury potatoes absorb flavors wonderfully, giving the soup body.
Broth: Chicken broth adds a rich depth of flavor, but vegetable broth is a great option for vegetarians. Homemade broth makes a world of difference, but store-bought is fine in a pinch.
Heavy cream/Milk: For a lighter soup, use whole milk or half-and-half instead of heavy cream. Unsweetened plant-based milk could also work, but it may alter the flavor slightly. I occasionally use a mix of both to keep it creamy without being too heavy.
Bacon: If you don’t eat pork, turkey bacon or smoked tofu are good alternatives. You could also skip it completely for a meatless option; just be sure to add extra seasoning for depth.
How Do You Make the Perfect Creamy Texture?
The key to a creamy Irish potato soup is about how you handle the potatoes. After cooking them until tender, partially mash them with a potato masher or an immersion blender. This gives you a thick consistency while keeping some chunks for a hearty feel.
- Cook the potatoes until fork-tender—this usually takes about 15-20 minutes.
- Use a masher or immersion blender to blend only part of the soup. This helps achieve the creamy texture!
- After blending, stir in the heavy cream or milk to add richness and creaminess.
These steps will help you create a wonderful mouthfeel that pairs beautifully with the smoky bacon and fresh herbs. Enjoy your homemade soup!
How to Make Irish Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups potatoes (peeled and diced, preferably Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 tablespoons butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and pepper to taste
For Garnish:
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh chives or green onions
- Bread, for serving
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and about 30 minutes for cooking, making it a total of around 40 minutes from start to finish! Perfect for a quick yet hearty meal!
Step-by-Step Instructions:
1. Sauté the Onion:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it’s translucent and softened, which should take about 5 minutes. This will give your soup a lovely base flavor.
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute. You’ll want to stir it until you can smell its delicious fragrance.
3. Mix in the Potatoes:
Add the diced potatoes, dried thyme, salt, and pepper to the pot. Stir everything together until the potatoes are well coated with the butter and seasonings.
4. Pour in the Broth:
Now, pour in your chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are tender—this should take about 15-20 minutes.
5. Mash the Potatoes:
Once the potatoes are tender, use a potato masher or an immersion blender to partially mash some of the potatoes in the pot. This will thicken the soup, but you can leave some chunks for texture!
6. Add Cream:
Stir in the heavy cream or whole milk and let the soup simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as necessary.
7. Mix in the Bacon:
Add the crumbled cooked bacon into the soup, saving a bit for garnishing later. Mix it in to infuse that lovely smoky flavor!
8. Serve the Soup:
Ladle the soup into bowls. Top each bowl with extra crumbled bacon, shredded cheddar cheese, and a sprinkle of chopped chives. It adds a nice pop of color and flavor!
9. Enjoy with Bread:
Serve hot with some crusty bread on the side for dipping. Enjoy every spoonful of this creamy, hearty Irish potato soup!
This delightful soup, enriched with the flavors of smoky bacon and fresh herbs, is perfect alone or as a comforting side. Enjoy your homemade masterpiece!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are ideal for their creaminess, you can use any potatoes you have on hand. Keep in mind that waxy potatoes may yield a slightly different texture, but they’ll still taste great!
How Can I Make This Soup Vegan?
To make a vegan version, simply skip the bacon and use vegetable broth instead of chicken broth. Replace the heavy cream or milk with coconut milk or a plant-based cream alternative for creaminess without dairy.
Can I Freeze Leftover Soup?
Yes, Irish Potato Soup freezes well! Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove.
What Can I Serve with Irish Potato Soup?
This soup pairs wonderfully with crusty bread, but you can also serve it with a simple salad or some roasted vegetables for a complete meal. Enjoy dipping your bread into the creamy goodness!
