When a chill creeps into the air and I’m craving something comforting, there’s nothing like a bowl of creamy Irish potato soup to warm the soul. Hi — I’m Chef Mia, and I adore turning humble ingredients into cozy, Pinterest-worthy meals. This soup is simple, hearty, and perfect for lazy afternoons or weeknight dinners when you want something soothing without fuss.
How to Make Irish Potato Soup
Ingredients
- 4 large potatoes (russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 2 tbsp butter
- 4 cups (about 1 liter) vegetable or chicken stock
- ½ cup heavy cream (or whole milk)
- Salt & freshly ground black pepper, to taste
- Optional garnishes: crispy bacon bits, chopped chives or parsley, shredded cheddar
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Add the diced potatoes to the pot, stir to coat with butter and onions, then pour in the stock so it nearly covers the potatoes. Bring to a gentle boil, then reduce heat and simmer for about 20–30 minutes, or until potatoes are very tender.
- Use an immersion blender (or working in batches in a blender) to partially or fully purée the soup to your desired texture. You can leave some potato chunks for bite.
- Stir in the heavy cream. Taste and adjust salt & pepper. Reheat gently—don’t let it boil.
- Serve hot, topped with bacon bits, chives, or cheddar as desired.
Equipment You’ll Need
- Soup pot or Dutch oven
- Knife & chopping board
- Immersion blender (or countertop blender)
- Ladle & bowls
Pro Tips & Substitutions
- Use russet potatoes (starchy) for a naturally thicker, creamier base. Yukon Gold also works well. Home Cooked Harvest+1
- If you prefer a lighter soup, substitute part of the cream with whole milk or half & half.
- Make it vegetarian by using vegetable stock and omitting bacon.
- To deepen flavor, cook the onions until they begin to brown slightly (just don’t burn them).
- Leftovers reheat well—gently warm over low heat and add a splash of stock or milk if it’s too thick.
Storage, Serving & Substitutions Table
| Topic | Info / Tip |
|---|---|
| Storage | Refrigerate in airtight container for up to 3 days |
| Freezing | Possible, but texture may shift — cool completely before freezing |
| Reheating | Warm slowly over low heat; stir often |
| Potato options | Russet or Yukon Gold preferred for creaminess |
| Dairy swap | Use milk or half & half instead of heavy cream for lighter version |
Why This Soup Belongs on Your Pinterest Board
Simple Ingredients, Big Comfort
Irish potato soup is all about keeping things minimal yet satisfying. Just potatoes, onions, butter, stock, and cream — no heavy seasoning or exotic ingredients. That’s what made it a staple in traditional Irish kitchens. Irish American Mom+1 And because the potatoes naturally thicken the soup, there’s no need for flour or roux, which keeps it easy and intuitive.
Customizable Texture & Add-Ons
Some days you’ll want a silky, smooth puree; other days you’ll enjoy chunkier potato morsels for texture. Use an immersion blender partially to get that balance. And the toppings are your playground: crisp bacon, sharp cheddar, chives, or even a swirl of sour cream turn a basic soup into something spectacular. SoupAddict+1
A Soul-Warming Meal for All Seasons
Though perfect for chilly days, this soup works year-round. Serve it with crusty bread or Irish soda bread to make it a full meal. Indeed, many Irish families would pair it with simple bread to stretch the meal further.
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Cozy Irish Potato Soup You’ll Love
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A cozy bowl of Irish Potato Soup made with simple ingredients you already have — creamy, comforting, and ready in under an hour.
Ingredients
4 large potatoes (russet or Yukon Gold), peeled and diced
1 medium onion, finely chopped
2 tbsp butter
4 cups vegetable or chicken stock
½ cup heavy cream (or whole milk)
Salt & freshly ground black pepper, to taste
Optional garnishes: crispy bacon bits, chopped chives or parsley, shredded cheddar
Instructions
1. In a soup pot, sauté onion in butter until translucent.
2. Add diced potatoes and pour in stock; simmer until tender.
3. Blend partially or fully to desired texture.
4. Stir in cream, season with salt & pepper.
5. Serve hot with optional garnishes.
Notes
Use russet potatoes for a naturally thick soup.
Substitute part of the cream with milk for a lighter version.
Make it vegetarian by using vegetable stock and skipping bacon.
Leftovers reheat well; add stock if too thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish / Comfort
