Best 16 Irish Potato Soup Recipes

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Irish potato soup is a classic comfort dish that is perfect for a cold winter day. It is a hearty and filling soup that is made with simple, everyday ingredients. The key to a great Irish potato soup is to use good quality potatoes. Russet potatoes are a good choice because they are starchy and will help to thicken the soup. Yukon Gold potatoes are also a good choice because they are creamy and have a mild flavor. Once you have chosen your potatoes, you can start cooking your soup.

Let's cook with our recipes!

IRISH POTATO SOUP



Irish Potato Soup image

My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.

Provided by Firewife42

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 6

1 (1 pound) package bacon
1 onion, chopped
1 cup celery, chopped
6 potatoes, scrubbed and cubed
salt and pepper to taste
2 (12 fluid ounce) cans evaporated milk

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
  • Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 39.4 g, Cholesterol 47.9 mg, Fat 15.1 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 552.9 mg, Sugar 11.6 g

CREAMY IRISH POTATO SOUP



Creamy Irish Potato Soup image

This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 5

Number Of Ingredients 7

2 tablespoons butter or margarine
4 medium green onions, sliced
1 stalk celery, sliced
1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
⅛ teaspoon ground black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 ½ cups milk

Steps:

  • Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
  • Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
  • Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

IRISH POTATO AND LEEK SOUP



Irish Potato and Leek Soup image

Make and share this Irish Potato and Leek Soup recipe from Food.com.

Provided by Loony

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
2 cups leeks, chopped
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
4 medium potatoes, coarsely chopped
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 cups light cream
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
2 teaspoons fresh tarragon, chopped

Steps:

  • In large pan, heat the oil and add the leeks, celery, onion and garlic.
  • Saute over medium heat, until the vegetables are soft.
  • Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
  • Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
  • Add the cream and herbs and return to a light simmer, stirring occasionally.
  • Remove the soup from the heat and let sit a few minutes before serving.
  • Serve with warm bread.

IRISH POTATO SOUP



Irish Potato Soup image

Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups.

Provided by Debbwl

Categories     Low Protein

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

4 russet potatoes, medium sized
1 quart water
2 medium onions, diced
1 bay leaf
1/2 cup half-and-half
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter
1/2 lb smoked sausage, sliced (optional)

Steps:

  • Peel and slice the potatoes.
  • Put potatoes into a soup pot with water, onions, and bay leaf.
  • Simmer covered for 45 minutes.
  • Puree soup in batches.
  • Add half and half, salt, and pepper. Also add smoked sausage if using.
  • Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
  • Add butter and serve.

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF



Hearty Potato Soup With Irish Cheddar and Corned Beef image

You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.

Provided by DailyInspiration

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup unsalted butter
2 small leeks, trimmed and chopped (slit lengthwise, and thoroughly washed)
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 cup all-purpose flour
6 cups organic chicken broth
3 lbs baking potatoes, peeled and cut into 1/2 inch cubes
1 lb sharp cheddar cheese (or to your taste)
1/3 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup heavy cream (or half and half)
1/4 lb lean corned beef, thinly sliced and chopped
3 tablespoons fresh chives, finely chopped (or scallions)

Steps:

  • In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
  • Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
  • Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
  • Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

IRISH LEEK AND POTATO SOUP



Irish Leek and Potato Soup image

There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.

Provided by tehparrot

Categories     Stocks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/4 lbs leeks
3 medium potatoes
3 sticks celery
2 large garlic cloves
4 tablespoons butter
5 1/2 cups chicken stock or 5 1/2 cups light vegetable stock
salt and pepper
3 scallions, very finely chopped (optional)
2 tablespoons chopped chervil (optional) or 2 tablespoons parsley (optional)
potato crouton (optional)

Steps:

  • Peel and chop the potatoes into cubes. Finely chop the garlic, the cleaned leeks and the celery.
  • Melt the butter in a large saucepan, add the vegetables and gently cook about 10 minutes or so until the butter is absorbed, but don't allow to brown.
  • Add 3/4 of the stock and simmer until the potatoes are soft, about 15 minutes.
  • Puree the soup in two batches in a blender and add the balance of the stock.
  • To serve, mix the croutons, scallions and parsley together and mound a large spoonful on top of each bowl.

IRISH POTATO SOUP WITH BACON



Irish Potato Soup With Bacon image

I made this for St. Patty's day (along with the Recipe #217866) and the whole family loved it, even my 15 yr old who is quite picky. It's made from canned soups, so its easily accessible for anyone to make. No 'out of the way' ingredients. thick, creamy and very filling for cold nights. The bacon adds a great flavor and some nice texture. **If you have any questions about this recipe, feel free to leave me a message**

Provided by SaNdRa

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 baking potatoes, peeled and cut into chunks
1 lb maple bacon, cooked crisp and crumbled
2 large onions, cut into pieces
2 (10 ounce) cans cheese soup
1 (10 ounce) can cream of potato soup
1 (10 ounce) can French onion soup
24 ounces whole milk
8 ounces water
2 (8 ounce) packages monterey jack cheese

Steps:

  • Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
  • Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
  • Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
  • Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
  • Crumble the bacon and divide it into 2 bowls.
  • Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
  • Add half of the cheese while stirring constantly for about 2 minutes.
  • Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
  • A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!

THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP



The Quiet Man Irish Pub Cream of Corned Beef, Cabbage and Potato Soup image

Source: The Quiet Man Irish Pub, Dover, New Jersey found on all restaurant recipes site

Provided by malinda sargent

Categories     Cream Soups

Number Of Ingredients 13

2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
1 or 2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
chopped parsley
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper to taste

Steps:

  • 1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.

IRISH POTATO LEEK SOUP



Irish Potato Leek Soup image

This soup recipe is adapted from McGuire's Irish Pub in Pensacola, Florida. Perfect for St. Patty's Day, or anytime at all. Tasty and easy to make.

Provided by Alan in SW Florida

Categories     Potato

Time 1h20m

Yield 11 cups, 10 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 medium onion, thinly sliced
3 leeks, thinly sliced (use only the bottom part and rinse thoroughly to remove any grit)
3 large baking potatoes, peeled and cut into 1/4-inch slices
3 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
shredded cheddar cheese
crumbled cooked bacon
chopped fresh chives

Steps:

  • Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
  • Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated.
  • Serve with some or all of desired toppings.

CLINTON KELLY'S IRISH POTATO AND LEEK SOUP



Clinton Kelly's Irish Potato and Leek Soup image

From The Chew.com. Recipe posted for safe keeping. Clinton says "For St. Patrick's Day, make this traditional Irish soup - it's so good you'll want to French kiss the Blarney Stone! "

Provided by Kerena

Categories     Potato

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

extra virgin olive oil
2 leeks (washed and sliced)
1 onion (diced)
2 stalks celery (chopped)
1 garlic clove (minced)
2 cups milk
4 cups chicken stock
1 bay leaf
4 yukon gold potatoes (peeled and cubed)
salt & freshly ground black pepper
2 tablespoons parsley, fresh (chopped)
1/2 cup half-and-half
4 slices country bread (toasted golden brown)
4 slices cheddar cheese (Irish)
1 cup bacon (fried crisp and chopped into small pieces)

Steps:

  • In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
  • To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
  • Serve soup with Irish Cheddar Croutons and sprinkled with bacon.

CREAMY IRISH POTATO SOUP



Creamy Irish Potato Soup image

I have been surviving on soups for two weeks following oral surgery. I made this today (3-13-06) just as soon as it arrived online from Campbell's Kitchen. Easy to make, and even easier to "chew." A very nice, creamy texture, and very flavorful.

Provided by Big Bill in Big D

Categories     Potato

Time 45m

Yield 5 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 green onions, sliced
1 celery rib, sliced
1 3/4 cups chicken broth
ground black pepper, to taste
3 medium potatoes, peeled and sliced 1/4-inch (about 1 lb.)
1 1/2 cups milk

Steps:

  • Heat butter in saucepan. Add onions and celery and cook until tender.
  • Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes until potatoes are tender.
  • Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and milk. Return to saucepan. Heat through.

Nutrition Facts : Calories 204.4, Fat 7.9, SaturatedFat 4.8, Cholesterol 22.5, Sodium 351.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.7, Protein 7

SAVANNAH-STYLE IRISH POTATO SOUP



Savannah-Style Irish Potato Soup image

Provided by Virginia Willis

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 teaspoon chopped fresh thyme
2 cloves garlic, finely chopped
Coarse kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock or reduced-fat low-sodium chicken broth
3 cups whole or 2-percent milk
4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)
2 cups packed grated sharp white Cheddar (about 8 ounces)
Snipped fresh chives, for garnish
2 tablespoons canola oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 sweet onion, finely chopped

Steps:

  • Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
  • Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.

IRISH-STYLE POTATO ONION SOUP



Irish-Style Potato Onion Soup image

From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."

Provided by Stephanie Z.

Categories     Potato

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1 medium yellow onion, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock (or use canned)
1/4 cup chopped fresh chives
1/2 teaspoon celery seed
1/4 teaspoon dried thyme, whole
1 cup light cream
salt & freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Steps:

  • Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
  • Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
  • Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
  • Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
  • Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

Nutrition Facts : Calories 346.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 57.6, Sodium 402.7, Carbohydrate 27.4, Fiber 2.3, Sugar 3.4, Protein 10.2

IRISH LEEK AND POTATO SOUP



IRISH LEEK AND POTATO SOUP image

Categories     Soup/Stew     Vegetable

Yield 8

Number Of Ingredients 12

2 pounds boiling potatos, peeled and sliced
1 pound leeks, washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
salt & pepper
1/2 cup of half & half
1/4 cup chopped fresh chives

Steps:

  • 1. Melt the butter over medium heat in a large saucepan. 2. Add the vegetables, cover, and cook for 5 7 minutes, stirring freguently. 3. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper. 4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. 5. Discard the bay leaf, and let the soup cool for 10 - 15 minutes. 6. Transfer to a blender or food processor in batches and process until smooth. 7. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. 8. Serve the soup in bowls and swirl in 1 tablespoon half-and-half into each serving. Sprinkle with the chives.

IRISH POTATO SOUP - MY WAY



Irish Potato Soup - My Way image

Traditional Irish Potato Soup from yourirish.com. Wanting to know the nutritional information and as a safe keeping place.

Provided by coffee31807

Categories     European

Time 30m

Yield 1 pan, 5 serving(s)

Number Of Ingredients 10

2 tablespoons butter, Irish
2 onions, medium sized
3 potatoes, large, washed and peeled
1 chicken bouillon cube
2 cups skim milk
1 garlic clove, crushed
1 teaspoon dried parsley
3 stalks celery, chopped
salt and pepper
1 1/2 cups low-fat cheese

Steps:

  • 1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
  • 2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
  • 3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
  • 4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
  • 5. Serve piping hot with a few slices of buttered bread & enjoy.
  • 6. Experiment with adding other ingredients.

IRISH POTATO SOUP



IRISH POTATO SOUP image

Categories     Bacon     Potato

Number Of Ingredients 6

1 package (1 pound) bacon
1 recipe - 1 onion, chopped
1 cup celery, chopped
1 recipe - 6 potatoes, scrubbed and cubed
1 recipe (to taste) salt and pepper
2 cans (12 fluid ounce) evaporated milk

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
  • Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
  • Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

Tips:

  • To save time, use pre-peeled and cubed potatoes.
  • If you don't have a blender, you can mash the potatoes with a potato masher or ricer.
  • For a creamier soup, use heavy cream or half-and-half instead of milk.
  • Add a pinch of cayenne pepper or paprika for a little spice.
  • Garnish with chopped green onions, chives, or bacon bits before serving.

Conclusion:

Irish potato soup is a classic comfort food that is perfect for a cold winter day. It is easy to make, and can be tailored to your own taste preferences. Whether you like it thick or thin, creamy or chunky, this soup is sure to warm you up from the inside out. So next time you're looking for a hearty and satisfying meal, give Irish potato soup a try. You won't be disappointed!

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