Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick’s Day or any day you just need something warm and comforting.

What We Love About This Recipe

1. It’s so quick and easy. Sure, it’s a delicious St. Patrick’s Day dish, but you can’t go wrong with this soup on a busy weeknight, especially in the winter!
2. Thanks to the potatoes and milk, it’s naturally thick and creamy. No added thickeners needed! And, since there’s no flour, this recipe is naturally gluten-free!
3. It’s hearty and nutritious! Potatoes, celery, and an onion make up most of this Irish potato soup, with a little broth, salt, pepper, and butter to boost the flavor!

Chef’s Tips

• Refrigerate any leftovers in an airtight container up to 4 days. Reheat them on the stovetop or in the microwave.
• In the recipe, I mention cooking the potatoes until “fork-tender”. Fork-tender refers to that perfect potato moment when you can easily pierce them with the tines of a fork with very little effort!
• This method uses an immersion blender or traditional blender to get that perfect soup consistency. If you’re using a traditional blender, BE SURE to read the “Notes” section of the recipe card to avoid disaster!
• If you want a slow cooker Irish potato soup, you can definitely use this recipe! Toss everything in your Crockpot and let it cook for approximately one hour on high. Once the potatoes are soft, pick up with Step 3 of the instructions below.

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5 from 1 vote

Irish Potato Soup

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

This hearty potato soup is easy to make and absolutely perfect for St. Patrick's Day or any day you just need something warm and comforting.

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4 servings

Ingredients

For the Irish Potato Soup

• ▢ 2 tablespoons unsalted butter
• ▢ 1 ½ cups chopped white onion approximately 1 medium onion
• ▢ 2 stalks celery sliced in half lengthwise, then each half sliced into small pieces
• ▢ 4 pounds russet potatoes approximately 4 large potatoes; peeled, cut into ½-inch cubes
• ▢ salt to taste
• ▢ freshly ground black pepper to taste
• ▢ 4 cups low-sodium chicken stock or vegetable broth
• ▢ ½ cup whole milk or heavy cream, at room temperature

Serving Suggestions (All Optional)

• ▢ cooked, crumbled bacon
• ▢ chopped chives
• ▢ shredded sharp cheddar cheese
• ▢ fresh parsley

Get Recipe Ingredients

Equipment

• large, heavy-bottomed pot
• large wooden spoon
• immersion blender or standard blender, see Notes

Instructions 

• Place large pot on stovetop over medium heat. When pot is warm, add 2 tablespoons unsalted butter to pot. Let butter melt completely.
• When butter has melted, add 1 ½ cups chopped white onion and 2 stalks celery to pot. Stir to incorporate, then sauté vegetables approximately 5 minutes or until vegetables begin to soften.
• Once vegetables begin to soften, add 4 pounds russet potatoes, salt, freshly ground black pepper, and 4 cups low-sodium chicken stock to pot. Stir to incorporate, scraping up any onions or celery that may have stuck to bottom of pot.
• Reduce heat under pot to low. Simmer mixture approximately 10 to 15 minutes or until potatoes can be easily pierced with tines of fork.
• When potatoes are fork-tender, remove pot from heat. Let soup cool slightly, then insert immersion blender into pot. Blend soup until all ingredients are broken down and mixture is smooth and creamy. Note: See notes section below if using standard blender instead of immersion blender.
• Remove immersion blender from pot. Add ½ cup whole milk to pot and stir to incorporate fully, then return pot to low heat. Simmer soup until mixture is hot, stirring often.
• When soup is heated through, ladle soup into serving bowls. Top each serving with cooked, crumbled bacon, chopped chives, shredded sharp cheddar cheese, and/or fresh parsley if desired. Serve hot.

Notes

Tips for Blending Hot Soup

• Hot liquids will expand quickly in a blender, which can push the lid off and create a huge mess (not to mention it could burn you!). Fill the blender no more than halfway. You may have to blend your ingredients in 2-3 batches.
• After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
• Remove the center cap from the blender lid and cover the hole with a dish towel instead.

Nutrition Information

Serving: 1 serving | Calories: 491kcal | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.2g | Total Carbs: 92g | Fiber: 7g | Sugar: 7g | Net Carbs: 85g | Vitamin C: 31mg | Cholesterol: 19mg | Sodium: 124mg | Potassium: 2281mg | Calcium: 129mg | Iron: 5mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik