Best 7 Irish Style Potato Onion Soup Recipes

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Irish Style Potato Onion Soup is a hearty and comforting soup that is perfect for a cold winter day. This classic soup is made with simple ingredients like potatoes, onions, and leeks. It is simmered in a flavorful broth and thickened with flour. Irish Style Potato Onion Soup is often served with a dollop of sour cream and a sprinkle of chives. It is a delicious and satisfying soup that is sure to warm you up from the inside out.

Let's cook with our recipes!

IRISH-STYLE POTATO ONION SOUP



Irish-Style Potato Onion Soup image

Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Lunch     Dinner     Appetizer     Side Dish     Soup

Time 35m

Yield 10

Number Of Ingredients 15

4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups of milk
5-1/2 cups chicken stock, homemade or store-bought
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Steps:

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

Nutrition Facts : Calories 323 kcal, Carbohydrate 31 g, Cholesterol 49 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 479 mg, Sugar 9 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

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 ONION SOUP



Irish Onion Soup image

The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. -Theresa Miller, Sault St. Marie, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 medium red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon salt, divided
3 large sweet onions, halved and thinly sliced
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 cup sunflower kernels
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
5 cups chicken broth
3/4 cup stout beer or additional chicken broth
2 tablespoons brown sugar
10 slices French bread baguette (1/4 inch thick)
10 slices white cheddar cheese
1 log (11 ounces) fresh goat cheese, sliced

Steps:

  • Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON



Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

Steps:

  • Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
  • Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
  • Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

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.

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.

Tips:

  • Use a good quality stock. The stock is the base of the soup, so it's important to use a good quality one. You can use chicken, beef, or vegetable stock, depending on your preference. If you're using a store-bought stock, be sure to read the label carefully to make sure it doesn't contain any unwanted ingredients.
  • Don't overcook the potatoes. The potatoes should be cooked until they're tender, but not mushy. If you overcook them, they'll become gluey and ruin the texture of the soup.
  • Use a variety of onions. Using a variety of onions will give the soup a more complex flavor. Try using a combination of yellow, white, and red onions.
  • Add some fresh herbs. Fresh herbs can really brighten up the flavor of the soup. Try adding some thyme, rosemary, or parsley.
  • Serve the soup with a side of crusty bread. Crusty bread is the perfect accompaniment to potato onion soup. It's great for dipping and soaking up all the delicious broth.

Conclusion:

Irish-style potato onion soup is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a hearty and satisfying soup, give this recipe a try!

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