Irish Potato Soup Recipe: Enjoy the Simple Yet Delicious Flavors of the Emerald Isle!
This Irish potato soup recipe is a staple for anybody wishing to express their Irish side through the food they serve. One of the great things about this delicious dish is the many tasty variations you can try!
On some occasions you may wish to add all the goodies, such as bacon or even ham, which you don't normally use in Irish potato soup (but we love it).
Leaks or cabbage are also simple, delicious additions to your basic potato soup.
If you want more information on Irish food and recipes, visit our main Irish food section here!
Meanwhile, please enjoy our favorite Irish potato soup recipe!
A Bit 'O Background
When you consider the history of the soup, it’s easy to see why
certain ingredients are traditional.
Ireland was an agrarian society,
with potatoes one of their main crops.
Milk from the farm animals,
cheese from the milk and potatoes were part of every housewife’s larder.
Even those who lived in the city often had a garden where they grew
green onions and other produce requiring little space.
Soup was a way to
extend the food supply and a warm nourishing meal for the family.
fact, when the Irish potato famine hit, the government provided a daily
quota of free potato soup for those in need.
Irish Potato Soup Recipe: Ingredients
- ½ cup butter
4 lbs of potatoes, peeled and sliced—although skins on are also good
- 2 tsp fresh chopped parsley
- 4 tbsp. light cream
Freshly ground black pepper—to taste
- Garnish—crisply fried crumbled bacon, chopped chives and shredded cheddar cheese
Irish Potato Soup Recipe: Preparation
- First, you’ll need a large stockpot to hold all the ingredients. You want
it big enough to allow for the increase in volume when boiling.
- Melt the butter in the pan over medium heat and add the leaks.
You’ll cook these until their clear and translucent.
- Add the carrots and
potatoes and allow just a few seconds for them to coat in the butter
- Then add the liquids, milk and stock.
- Stir continuously for a few minutes then add the herbs and spices, bay leaf, parsley, thyme and salt and pepper.
- Bring the mixture to a simmer, and then turn it down to low.
You’ll simmer it for approximately an hour. It’s easy to tell when it’s
ready, the potatoes and carrots are completely cooked.
- Remove the bay leaf.
- Process the soup in a blender and return it to the pan for reheating.
- Serve with bowls of bacon, shredded cheese and chopped chives
available for garnish. You can plan for about two tablespoons of garnish
per serving, if you’re presenting the soup buffet style.
- If you garnish
it before serving, use your best judgment. I like to use a tablespoon
of cheese, tsp of chives and two teaspoons of bacon on those I serve.
Put the layer of cheese in the center of the bowl, top it with the bacon
in the center of the cheese, then the chives sprinkled over the bacon.
Tips and Suggestions
This Irish potato soup recipe is excellent without the addition of bacon, cheese or
You can also add ham in place of bacon or use dried herbs.
Remember, when using dried herbs instead of fresh, you’ll need only
one-third the amount, so instead of using a tsp of fresh thyme, you’ll
use 1/3 tsp of dried thyme.
You can add extra ingredients too. I like a
little chopped kale in mine, but it’s not traditional potato soup. It’s
just delicious potato and kale soup!
This soup tastes wonderful with a
glass of Guinness. You’ll feel like you’re eating it right at the pub.
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