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 Makes This Irish Potato Soup Recipe So Good
- 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!
- 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!
- 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!
Key Ingredients for Irish Potato Soup
Potatoes – I mean, obviously! You can’t have potato soup without them! Not only are they tasty, but they’re also a great source of vitamin C, potassium, and vitamin B6. Because we’re eventually pureeing the veggies, starchy potatoes like russets work best.
Milk – This gives your Irish potato soup that iconic creamy texture and flavor. If you prefer a richer soup, you can use heavy cream instead of milk.
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.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Incredible Soup Recipes
- Chinese Vegetable Soup
- Keto Egg Drop Soup
- Vegan Potato Soup
- Italian Fish Stew
- Best Ever Tom Kha Gai Soup
- She Crab Soup
- Light & Creamy Seafood Soup
We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.
Irish Potato Soup
Equipment
- Medium pot
- Immersion blender or traditional blender
Ingredients
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 stalks celery sliced
- 4 russet potatoes peeled, cut into ½-inch cubes
- salt to taste
- pepper to taste
- 4 cups low-sodium chicken stock or vegetable broth
- ½ cup milk or heavy cream
- fresh parsley for garnish
- bacon optional, crumbled, for topping
- chives optional, chopped, for topping
- shredded cheddar cheese optional, for topping
Instructions
- In a medium pot over medium heat, melt butter, then add onion and celery. Cook approximately 2 minutes.
- Add potatoes, salt, pepper, and stock. Bring liquid to a boil, then reduce to a simmer. Cook until potatoes are fork-tender.
- Using an immersion blender, blend soup in pot until thick and creamy. Feel free to make the texture completely smooth or leave chunks of potatoes remaining – your choice.If using a traditional blender, pour liquid into blender. See Notes for tips regarding hot liquids. Blend until mixture achieves desired consistency, then return liquid to pot.
- Stir in milk or heavy cream.
- Ladle soup into bowls and top with parsley, bacon, chives, and cheddar cheese. Serve hot.
Notes
- 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 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.
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