Irish Potato Soup

A big white bowl of potato soup with a spoon and more bowls in the background.

Cozy up with this traditional Irish Potato Soup! It's made with a handful of simple ingredients and is a tried-and-true comfort food to warm you up any time of the year.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: European

Servings:

Calories: 323kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 tablespoons butter
1 large onion
6 jumbo potatoes
4 cups vegetable broth
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper plus more to taste
1/2 cup heavy cream

Instructions

Scrub and rinse potatoes. Peel them and dice them into bite-sized chunks.
Add butter to a large soup pot. Add in the diced onion, cook for 5 minutes.
Put diced potatoes in the pot and mix with the onions, cook for 5 minutes.
Add the vegetable stock and bring liquid up to a boil.
Reduce heat down to a simmer and continue cooking for another 20-25 minutes, stirring the potatoes half-way through to ensure they are cooking evenly. Cook until the potatoes are tender when poked with a fork.
Pull out ¼ of the potatoes with a slotted spoon and put them in a separate bowl. Smash them really well with a potato masher or fork. Then stir them back into the soup.
Add in the cream and mix everything together.
Serve hot. Salt and pepper to taste.

Notes

- Dairy free: Use coconut oil and non-dairy cream for a dairy-free soup. Coconut cream often has a coconut scent, so choose something neutral.
- Leek and potato soup: For Irish potato leek soup, sauté leeks with your onions.
- Use chicken stock: If you are not vegetarian, you can use chicken broth or stock.
- Flour thickener: If you don't want to mash up some of the potatoes, you can pull out 1/4 cup of the soup liquid and stir in 1 tablespoon of all-purpose flour or cornstarch. Once combined, pour back into the soup pot.
- Starchy potatoes: Choose a starchy potato variety like Russets. Red potatoes are too low in starch and will not become creamy.
- Mashed potatoes: Mash the potatoes really well. I prefer this recipe with really mashed potato because it thickens the soup well. Leave your potatoes more chunky if you like some soft potato pieces for a little texture.
- Soup will last 3-5 days in the fridge in an airtight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition