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5.0 from 57 votes

Irish Potato Soup Recipe

A bowl of this warm, and delicious soup is just what you need on a cold day. This Irish potato soup recipe only requires a few ingredients. This soup is creamy and comforting. Sprinkle with crumbled bacon and chopped parsley.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 233 kcal
Course: Soup
Cuisine: Irish

Ingredients

  • 6 potatoes peeled and diced (Russets work nicely.)
  • 2 Tbsp butter
  • 2 onions 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

    Cup of Yum
  1. Melt the butter in a soup pot or Dutch oven on medium heat. Add the onions and stir until translucent, about 5 minutes.
  2. 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.
  3. Add the stock, salt and pepper.  
  4. 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. 
  5. Using an immersion blender, break down the solids as much as possible. Add salt and pepper to taste.
  6. Serve hot, sprinkled with bacon, and parsley.  Cheddar cheese goes nicely also.

Notes

  • Other cooking methods:Slow cooker:  Place all the ingredients in the slow cooker and set it to high and cover. The potatoes should be soft in about 1 hour. Once the potatoes are soft use an immersion blender until smooth.Instant Pot: Set the instant pot on sauté mode and melt the butter and add the onions. Stir them until translucent.  Add the rest of the ingredients to the pot, cover and seal then set to pressure cook on high for 10 minutes.  Do a manual quick release and once the pressure is down remove the lid and use the immersion blender until smooth.  Frequently Asked Questions:
  • Tips:
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  • How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container. Can I freeze this soup? Is is best when fresh but yes you can freeze this soup. You must completely cool the soup before freezing. Store in airtight containers for up to four months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags. What are the best potatoes to use? For creamed or puréed soups mealy potatoes work best like russets and Idaho. Avoid waxy potatoes as those are better in whole chunks for stews, casseroles and gratins as they hold their shape but do not purée very well.
  • How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
  • Can I freeze this soup? Is is best when fresh but yes you can freeze this soup. You must completely cool the soup before freezing. Store in airtight containers for up to four months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
  • What are the best potatoes to use? For creamed or puréed soups mealy potatoes work best like russets and Idaho. Avoid waxy potatoes as those are better in whole chunks for stews, casseroles and gratins as they hold their shape but do not purée very well.
  • Use an immersion blender when the soup is finished to get it silky smooth.
  • Another way to blend is by dropping the cooked pieces of potato into a blender or food processor with some of the vegetable broth to get a smooth texture.
  • If you have a potato ricer you can scoop out all the chucks of potatoes and put them in a bowl. Once they are separated you can squeeze them back into the soup pot through the potato ricer.
  • All these techniques work well, but be sure to add it all back to the soup pot and let simmer and season it to your liking.
  • Some nice additions would be about ½ cup heavy cream or shredded cheddar cheese. Stir this in after it has simmered.
  • If you want to prepare the ingredient ahead of time or even the day before you can peel and cube the potatoes. Store them the refrigerator in water so they don't turn brown. Chop the onion and store in an airtight container refrigerated as well as precooking the chopped bacon.

Nutrition Information

Calories 233kcal (12%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 17mg (6%) Sodium 1623mg (68%) Potassium 962mg (27%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 850IU (17%) Vitamin C 28.7mg (32%) Calcium 74mg (7%) Iron 7.1mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 233

% 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.