Irish Potato Soup Recipe
User Reviews
5
Irish Potato Soup Recipe
Description
Irish Potato Soup Recipe starts with sautéing chopped onions in butter until translucent, infusing the base with a mild sweetness. Diced Russet potatoes are added and cooked briefly before simmering in vegetable stock with salt and white pepper until soft. The soup is blended to break down the potatoes, yielding a creamy, velvety consistency without added cream.
The soup's flavor is mild and comforting, featuring the natural earthiness of potatoes with gentle seasoning. Garnishing with cooked crumbled bacon adds a smoky, crispy counterpoint, and fresh parsley contributes a bright herbaceous note, completing the dish.
This soup is suitable as a starter or light meal, served hot with optional cheddar cheese stirred in for richness. The recipe can be adapted for slow cookers or pressure cookers to save time. Potatoes should be chosen for their mealy texture to ensure a smooth puree; Russets work especially well.
Practical notes include storing leftovers refrigerated for up to three days and freezing cooled soup up to four months. When freezing single portions, use a muffin tin to freeze in convenient rounds. Preparing potatoes and onions in advance can simplify cooking on the day.
Ingredients
- 6 potato peeled and diced (Russets work nicely
- 2 Tbsp butter
- 2 onion medium, chopped
- 7 ½ cups vegetable stock
- 1 tsp kosher salt
- ¼ tsp white pepper
- 3 lices Bacon cooked, crumbled
- 2 Tbsp parsley chopped
Instructions
- Melt the butter in a soup pot or Dutch oven on medium heat. Add the onions and stir until translucent, about 5 minutes.
- Add the potatoes (diced into 1 inch cubes), stir into the onions. Cover and cook on medium heat for about 10 minutes. Stir the potatoes an onions a few times to cook evenly and to prevent the ones on the bottom from browning.
- Add the stock, salt and pepper.
- Simmer for about 30 minutes uncovered on medium heat. Check a potato chunk after 30 minutes with a fork for softness, then it is done.
- Using an immersion blender, break down the solids as much as possible. Add salt and pepper to taste.
- Serve hot, sprinkled with bacon, and parsley. Cheddar cheese goes nicely also.
Notes
- Use mealy potatoes like Russets for best creamy texture; avoid waxy types that don't puree smoothly.
- The soup can be prepared ahead; store in the fridge up to 3 days or freeze for up to 4 months.
- Freeze individual portions using a muffin tin for easy reheating in single servings.
- Slow cooker and Instant Pot methods work well for hands-off cooking and can simplify preparation.
- Add heavy cream or shredded cheddar after blending for extra richness if desired.
- Prepping potatoes and onions ahead can speed cooking; keep potatoes submerged in water to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 1623mg | 68% |
| Potassium | 962mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 28.7mg | 32% |
| Calcium | 74mg | 7% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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