This Irish Potato Soup is creamy and hearty, perfect for chilly days. Made with fresh potatoes, onions, and a touch of butter, it warms you up from the inside out.
When I make this, I can’t resist adding a sprinkle of crispy bacon on top. Who can say no to bacon? It’s like a cozy hug in a bowl! 🥔❤️
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for their starchiness, which helps make the soup creamy. You can substitute Yukon Gold potatoes if you want a slightly buttery texture.
Onion: A small yellow onion is ideal for adding flavor without overpowering the soup. If you need a substitute, shallots work nicely as they bring a milder taste.
Heavy Cream: This gives the soup its rich texture. If you’re looking for a lighter option, half-and-half or full-fat coconut milk works as a good substitute. Just adjust the seasoning if you use coconut milk.
Bacon: I love adding crispy bacon for crunch and flavor. For a vegetarian option, you can use smoked paprika or cook with a little olive oil for that savory depth.
Chives: Fresh chives add a lovely onion-like flavor. If you can’t find them, green onions or parsley can be a good alternative for garnish.
How Do I Get the Perfect Creamy Texture?
Achieving the right texture is key to a great potato soup. Here’s how to do it:
- Start by finely chopping the onion and garlic. Sauté them until they’re soft – this builds a flavorful base.
- When cooking the potatoes, let them simmer until fork-tender. This usually takes about 15-20 minutes.
- For that creamy texture, mash the soup partially – I like to leave some chunks for character. A potato masher is perfect for this, but an immersion blender makes it super smooth if you prefer.
- Finally, stir in the heavy cream slowly. This ensures everything blends well and gets that rich consistency.
This soup is all about balance and texture, so take your time with each step for comforting results!
Irish Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 tbsp butter
For the Toppings:
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe takes about 10 minutes to prepare and 25 minutes to cook. You’ll have a delicious, hearty soup ready in about 35 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté them together until the onion is softened and translucent, about 5 minutes. This will create a lovely flavor base for your soup!
2. Cook the Potatoes:
Add the diced potatoes to the pot and give everything a good stir to coat the potatoes with the buttery onion and garlic mixture. Next, pour in the chicken or vegetable broth. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Blend the Soup:
Once the potatoes are tender, use a potato masher or an immersion blender to partially mash the soup. You want to create a creamy base while keeping some potato chunks for texture. If you like a super smooth soup, feel free to blend it completely.
4. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese. Continue to cook on low heat, stirring occasionally, until the cheese is melted and everything is well combined. The soup should be creamy and comforting at this point.
5. Season and Serve:
Season with salt and pepper to taste. Now it’s time to serve! Ladle the hot soup into bowls and garnish each serving with crumbled bacon, extra cheddar cheese, and chopped chives. If you like, serve it with some crusty bread on the side for dipping. Enjoy your cozy bowl of Irish Potato Soup!
Can I Use Other Types of Potatoes?
Yes! While Russet potatoes are great for their creaminess, Yukon Golds work beautifully as well, adding a slightly buttery flavor. Just avoid waxy potatoes like red or fingerling potatoes, as they won’t break down as well in the soup.
Can I Make This Soup Vegan?
Absolutely! Simply substitute the chicken broth with vegetable broth, use plant-based butter, and swap the heavy cream for coconut milk or a plant-based cream alternative. You can also skip the bacon or use a vegan bacon substitute to keep it flavorful.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to maintain its creamy texture. You may need to add a splash of broth or cream to loosen it up.
Can I Freeze Irish Potato Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to a freezer-safe container. It should keep well for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove, adding a little cream or broth to bring back its creaminess.