Name: Irish Potato Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 tbsp unsalted butter (or 2 tbsp butter + 2 tbsp olive oil); 1 large yellow onion, finely chopped (about 1½ cups); 1 small leek, white & light green only, cleaned and thinly sliced (optional but traditional); 2 cloves garlic, minced; 2 lb potatoes (Yukon Gold or Russet), peeled and ½-inch diced (about 6 cups); 4 cups low-sodium chicken or vegetable broth; 1 bay leaf; ½ tsp dried thyme (or 1½ tsp fresh, chopped); 1 cup whole milk (room temp); ½ cup heavy cream or 12 oz evaporated milk; ½–¾ tsp white pepper or black pepper, to taste; 1–1½ tsp kosher salt, to taste; ¼ cup sour cream (optional, off heat); 2 tbsp chopped fresh parsley or chives, for serving; 4 slices bacon, cooked crisp & crumbled (optional); 1 cup grated Irish cheddar (optional); 1 cup diced cooked ham (ensure 165°F when reheated, optional); extra herbs; brown bread, for serving (optional)

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Cozy winter comfort in about 35 minutes

Creamy, classic Irish-style potato soup with sweet sautéed onions and a silky finish—simple, satisfying, and weeknight-easy.

Creamy Irish potato soup in a bowl with parsley, rustic bread on the side, soft light and smooth texture, no visible steam.

Why you’ll love it

Pure comfort food with humble ingredients and rich flavor
True easy dinner idea: one pot, minimal prep, ready in ~35 minutes
Family-friendly bowl for family meals—mild, creamy, customizable
A staple for your soup recipes rotation and cold-weather nights
Budget-wise pantry recipe that scales for winter recipes

Ingredients (notes only)

Aromatics: Yellow onion for sweetness; optional leek for Irish vibe; garlic for warmth
Potatoes: Yukon Gold (naturally creamy) or Russet (extra body), peeled and ½-inch diced
Liquid & creaminess: Low-sodium chicken or vegetable broth; milk + a little cream (or evaporated milk)
Seasoning: Bay leaf, thyme, kosher salt, black/white pepper; pinch of nutmeg (optional)
Finishing touches: Butter for richness; sour cream for tang (optional); parsley or chives to serve
Optional mix-ins: Crisp bacon or diced cooked ham (see temps), grated Irish cheddar

Step-by-step (stovetop)

Sweat the base: Melt butter in a pot over medium. Cook onion (and leek, if using) with a pinch of salt until soft and sweet, 6–8 minutes; add garlic 30 seconds.
Simmer: Stir in potatoes, broth, bay leaf, thyme, ½ tsp salt. Boil, then simmer covered until very tender, 12–15 minutes.
Make it creamy: Remove bay leaf. Stir in milk and cream; warm gently (don’t boil).
Blend to your texture: Partially blend with an immersion blender—for a mix of silky base + soft bites. (Or fully purée for ultra-smooth.)
Finish & season: Off heat, swirl in sour cream if using. Season with salt, black/white pepper, and a tiny pinch of nutmeg.
Serve: Ladle into bowls; top with parsley/chives. Add cheddar or bacon/ham if desired.

Pro tips

Sweat onions/leeks without browning for a sweet, clean flavor.
Blend only part of the pot to keep body while staying spoon-sippable.
Add dairy off a boil to prevent splitting.
Salt lightly before simmering; finish salting at the end after dairy.
For a richer but still tidy bowl, use evaporated milk instead of cream.
If adding pork mix-ins: bacon should be crisp; diced cooked ham in soup should reach 165°F when reheated. (General safe pork target is 145°F with rest.)

Variations (map to intents)

Colcannon-style (Comfort Food / Winter): Stir in 2 cups thin-sliced green cabbage or kale during the last 8 minutes.
Cheddar & Chive (Family Meals): Melt in 1 cup grated Irish cheddar off heat; top with chives.
Smoky Bacon (Comfort / Easy Dinner): Add 4 slices crisp bacon crumbles at serving.
Lighter (Healthy-ish): Use evaporated milk only (no cream) and skip sour cream; finish with lemon instead of extra salt.
Vegetarian: Use vegetable broth and omit bacon/ham.

How to serve

With Irish brown bread or soda bread, cheddar toasts, and a crisp green salad with lemon vinaigrette.

Make ahead & storage

Fridge: 4 days, airtight (it thickens as it rests).
Freeze: Up to 2 months (fully blended soups freeze best).
Reheat: Low heat, stir often; thin with broth or milk. Reheat leftovers to 165°F.

FAQs

Can I skip the leek? Yes—use all onion; flavor stays classic.
Too thin/too thick? Simmer uncovered to reduce; add hot broth to loosen.
Can I use evaporated milk? Yes—12 oz can in place of milk/cream; stable and creamy.
Blend without immersion blender? Carefully blend in batches (vent lid).
Gluten-free? Naturally GF as written—just confirm broth is GF.

Simple Nutrition (estimate, per 1 of 6 servings)

Calories	Carbs	Protein	Fat	Fiber	Sodium
~290	~41 g	~6 g	~11 g	~4 g	~640 mg

Sarah

Irish Potato Soup Recipe

Creamy Irish-style potato soup with sweet onions, thyme, and a silky finish—made in one pot in about 35 minutes. Perfect for comfort food nights, easy dinners, and family meals all winter long.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Irish-inspired

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

4 tbsp unsalted butter (or 2 tbsp butter + 2 tbsp olive oil)
1 large yellow onion, finely chopped (about 1½ cups)
1 small leek, white & light green only, cleaned and thinly sliced (optional but traditional)
2 cloves garlic, minced
2 lb potatoes (Yukon Gold or Russet), peeled and ½-inch diced (about 6 cups)
4 cups low-sodium chicken or vegetable broth
1 bay leaf
½ tsp dried thyme (or 1½ tsp fresh, chopped)
1 cup whole milk (room temp)
½ cup heavy cream or 12 oz evaporated milk
½–¾ tsp white pepper or black pepper, to taste
1–1½ tsp kosher salt, to taste
¼ cup sour cream (optional, off heat)
2 tbsp chopped fresh parsley or chives, for serving
4 slices bacon, cooked crisp & crumbled (optional)
1 cup grated Irish cheddar (optional)
1 cup diced cooked ham (ensure 165°F when reheated, optional)
extra herbs; brown bread, for serving (optional)

Equipment

Dutch oven or soup pot (5–6 qt)
immersion blender preferred
cutting board
chef’s knife
measuring cups
measuring spoons
fine mesh strainer optional for extra silky texture

Method

In a large pot, melt butter over medium heat. Add onion (and leek, if using) with a pinch of salt; cook until soft and sweet, 6–8 minutes. Stir in garlic 30 seconds.
Add potatoes, broth, bay leaf, thyme, and ½ tsp salt. Bring to a boil; reduce to a gentle simmer, cover, and cook until potatoes are very tender, 12–15 minutes.
Remove bay leaf. Stir in milk and cream; warm gently (avoid boiling).
Blend partially with an immersion blender until the soup is silky but still has soft bites.
Off heat, stir in sour cream if using; season with salt and pepper to taste.
Serve topped with parsley/chives and optional cheddar or bacon.

Nutrition

Calories: 290kcalCarbohydrates: 41gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 640mgPotassium: 880mgFiber: 4gSugar: 6gVitamin A: 950IUVitamin C: 20mgCalcium: 140mgIron: 2mg

Notes

Vegetarian: Use vegetable broth; skip bacon/ham.
Dairy-lighter: Use evaporated milk only; omit cream/sour cream.
Extra silky: Pass through a fine-mesh strainer after blending.
Pork safety: Bacon should be crisp; any added ham in soup should reach 165°F when reheated.
Equipment: 5–6 qt heavy pot; immersion blender preferred.

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