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 Soup 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!
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.
- 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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- 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
- Medium pot
- Immersion blender or traditional blender
- 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.
- 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.
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.