Creamy Irish Potato Soup is delicious and easy to prepare, making it a perfect choice for a comforting meal. With simple ingredients that combine beautifully, this soup pairs wonderfully with homemade Irish soda bread for a hearty and satisfying dining experience!
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Recipe Ingredients
This soup features a handful of humble ingredients, but the authentic preparation methods are essential to unlocking its rich, comforting flavors. Find ingredient notes (including substitutions and variations) below.
Substitutions and Variations
- Flavor Enhancers - Chopped onions and celery don't add an overpowering taste, but they add depth to the flavor profile. We season the soup with garlic powder, salt, and pepper. However, the garlic powder can be omitted and you'll still have amazing flavor. Fresh garlic can also be sautéed with the onion and celery.
- Dairy - Butter is ideal for sautéing the vegetables. Seek out Irish butter, if possible. We love Kerrygold, which can be found in most supermarkets. Olive oil or vegetable oil can be substituted. For the cream, we recommend whole milk, however, heavy cream (or double) or half and half can be substituted.
- Broth - If you have the time, homemade chicken broth adds even more flavor, but, store-bought is perfectly acceptable. Homemade vegetable stock (or store-bought) is an excellent substitution.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
"Floury" potatoes are traditionally used in Ireland for preparing Irish potato soup. These types of potatoes are known for their dry texture and high starch content. The most popular varieties are Maris Piper and Kerr's Pink. In North America, Russet or Gold potatoes are the ideal choices. These are the spuds utilized in recipes such as Buttery Mashed Potatoes and Loaded Potato Skins.
How To Make Creamy Irish Potato Soup
- Step 1: Sauté the chopped onion and celery in the butter over medium heat.
- Step 2: Stir in the cubed (and peeled) potatoes.
- Step 3: Pour the broth into the pot, bring it to a boil, and then simmer (on low) for 25 minutes.
- Step 4: Use an immersion blender to purée the potatoes and sautéed veggies.
- Step 5: Stir in the milk and the seasonings. Heat for a few more minutes.
- Step 6: Transfer to soup bowls and garnish with snipped chives and crumbled bacon. Serve at once!
How To Serve
- This soup is always best served nice and hot. We love to place the pot right on the table and let guests fill their bowls.
- Be sure to have plenty of crumbled cooked bacon and snipped chives available for garnish. In our opinion, these two additions take the soup to the next level.
- This is the perfect beginning to a St. Patrick's Day feast starring Braised Corned Beef and Cabbage or Pub-Style Guinness Beef Pot Pie!
How To Store and Reheat
- The soup can be made several days in advance of serving. We think it's even better the next day!
- Store the soup in an air-tight container in the fridge for up to 5 days. The soup can be frozen, though it may lose some of its creamy texture after it thaws.
- Reheat in a sturdy pot on the stove over medium heat until bubbly. Be sure to have cooked bacon on hand!
Frequently Asked Questions
In North America, go with Russet or gold potatoes. If you have access to them, any kind "floury" potatoes such as Maris Piper, Kerr's Pink, Maritiema are perfect.
It can be, however, the soup may not be as silky as it was before freezing it.
If you use cream, then, no, the soup is not vegan. If you choose to omit the cream, you'll need to increase the broth (vegetable) by at least one cup, or until you reach the desired consistency.
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Creamy Irish Potato Soup
Video
Equipment
- 1 Large pot 6 quart, or larger
- Immersion blender see NOTES
Ingredients
- 4 tablespoon butter preferably Irish
- 1 cup onion chopped
- 1 cup celery chopped
- 3 lbs russet potatoes or gold, peeled and cubed
- 5 cups chicken broth or vegetable
- 1 cup whole milk
- 1 teaspoon garlic powder
- 2½ teaspoon Kosher salt
- 1 teaspoon black pepper ground
- 4 strips bacon cooked and crumbled, for garnish
- 2 tablespoon chives snipped, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and celery and sauté until soft, stirring often, about 4 to 6 minutes.4 tablespoon butter, 1 cup onion, 1 cup celery
- Add the potatoes and stir to coat with the butter. Add the chicken broth and bring to a boil. Lower the heat to low and simmer for 25 minutes, or until the potatoes can easily be pierced with a sharp knife.3 lbs russet potatoes, 5 cups chicken broth
- Use an immersion blender to purée the potatoes. The mixture will be very thick. Stir in the milk, garlic powder, salt, and pepper. Simmer for another 5 to 10 minutes.1 cup whole milk, 1 teaspoon garlic powder, 2½ teaspoon Kosher salt, 1 teaspoon black pepper
- Serve hot garnished with crumbled bacon and snipped chives (if desired).4 strips bacon
Wesley says
This is fast becoming my favorite soup! So simple and so frigging delicious!
Kris Longwell says
The best!!!
Kevin Carson says
As a compromise between homemade stock and that watery, tasteless stuff in a box from Swanson or Progresso, I recommend Better Than Bouillon. It's a stock concentrate paste with intense flavor.
Kris Longwell says
We love Better Than Bouillon! Definitely adds more flavor. Homemade stock/broth is the best! Thanks, Kevin!