Irish Potato Soup is creamy and comforting, made with simple ingredients like potatoes, onions, and butter. It’s the perfect dish for chilly days!
You can enjoy it with some crusty bread on the side, and trust me, you’ll want to save the last spoonful! I love how easy it is to whip up on a busy evening.
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for their creamy texture when cooked. If you prefer a waxy potato, Yukon Gold also works well. Just avoid red-skinned potatoes, as they won’t break down as nicely.
Broth: Chicken broth gives a rich flavor, but vegetable broth is a great option for vegetarian or vegan versions of the soup. You can also use homemade broth if you have it on hand.
Heavy Cream: Heavy cream makes the soup luscious, but if you’re looking for a lower-calorie option, whole milk works fine. For a non-dairy alternative, use coconut milk or cashew cream.
Bacon: I love adding bacon for that smoky flavor, but you can substitute turkey bacon or even skip it entirely if you want a vegetarian dish. Smoked paprika can give you a similar essence without the meat!
Cheddar Cheese: Sharp cheddar cheese is my go-to for a bold flavor. If you need a substitute, try using Gruyère or a dairy-free cheese blend for a similar creamy texture.
What’s the Best Way to Get Creamy Texture in the Soup?
Getting that creamy, dreamy texture in your Irish Potato Soup is all about the potatoes! Here’s how to do it right:
- Cook the potatoes until tender; this usually takes about 15-20 minutes.
- Use a potato masher or immersion blender to mash a part of the soup. This gives you a thick base while keeping some chunks for texture.
- If you prefer an ultra-smooth soup, blend the whole pot, but remember to leave some potato pieces for that lovely rustic feel.
Keep the heat low when adding cream to prevent curdling. Stir it in gently for the best creamy results!
How to Make Delicious Irish Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp butter
- 1 cup heavy cream or whole milk
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- 2 tbsp chopped fresh chives (plus extra for garnish)
- Optional: fresh thyme or parsley for additional herb flavor
How Much Time Will You Need?
This delicious Irish Potato Soup will take about 10 minutes to prep and around 30 minutes to cook, so in total, you’re looking at about 40 minutes from start to finish. Perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté them together until the onion is translucent and fragrant, which usually takes about 5 minutes. This adds great flavor right from the start!
2. Make the Roux:
Next, sprinkle the flour over the onions and stir well. You’re aiming to form a roux here, so cook it for about 2 minutes. This step is important to remove the raw taste of the flour and to help thicken the soup later on.
3. Add the Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth. This helps you avoid any lumps in your soup. Once combined, toss in the diced potatoes and bring everything to a boil!
4. Simmer Until Tender:
After it reaches a boil, reduce the heat and let the soup simmer. You want to cook it until the potatoes are tender, which will take about 15-20 minutes. The aromas in your kitchen will be fantastic during this time!
5. Mash for Texture:
With the potatoes tender, use a potato masher or an immersion blender to partially mash some of the potatoes. This will give your soup a lovely creamy texture while still keeping some potato chunks. It’s all about that balance!
6. Add Cream and Season:
Now it’s time to stir in the heavy cream or milk gently. Add salt and black pepper to taste, and heat it through without letting it boil. This will make your soup creamy and delicious!
7. Combine Cheese and Chives:
Mix in the chopped chives and half of the shredded cheddar cheese until melted and well combined. Stir it all together for that cheesy goodness!
8. Serve Up Your Soup:
Ladle the soup into bowls, topping each serving with the crumbled bacon, more shredded cheddar cheese, and some extra chopped chives for a pop of color. It’ll look as good as it tastes!
9. Enjoy With Bread:
Serve the soup hot with some crusty bread on the side for dipping. It’s the perfect way to enjoy this hearty dish, making it a meal everyone will love!
Now you have a cozy bowl of Irish Potato Soup to enjoy—perfect for sharing with family and friends!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are ideal for their creamy texture, Yukon Gold potatoes also work well. Just avoid using waxy potatoes, like red-skinned potatoes, as they won’t break down as nicely in the soup.
Can I Make This Soup Ahead of Time?
Yes, you can! Make the soup up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stove, adding a splash of cream for freshness, as it may thicken in the fridge.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze Irish Potato Soup?
While you can freeze the soup, it’s best to do so without the cream or cheese mixed in. Simply freeze the cooled base (potatoes and broth) and add cream and cheese when reheating to maintain the ideal texture and flavor.
