A cozy bowl of Irish Potato Soup made with simple ingredients you already have — creamy, comforting, and ready in under an hour.

Scale

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

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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.

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.