Warm up with this Creamy Irish Potato Soup recipe—rich, hearty, and full of comforting flavors! Perfect for cozy nights or St. Patrick’s Day celebrations, this easy soup is a classic Irish favorite you’ll love making again and again.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
- 2 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6-8 medium potatoes (about 2-2.5 lbs), peeled and diced into ½-inch pieces (Yukon Gold or Russet work well)
- 4 cups vegetable or chicken broth
- 2 cups milk (whole milk or half-and-half for extra creaminess)
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Fresh parsley or chives, chopped (for garnish)
- Optional toppings: sour cream, shredded cheese, crispy bacon bits
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Immersion blender or regular blender (handle with caution!)
Step-by-Step Instructions with Pictures:
Step 1: Melt the butter and sauté the onion.
- Place the large pot or Dutch oven over medium heat. Add the butter and let it melt completely.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Step 2: Add garlic and cook briefly.
- Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 3: Add the potatoes and broth.
- Add the diced potatoes to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable or chicken broth. Make sure the potatoes are mostly submerged. If not, add a little more broth or water.
Step 4: Season and simmer.
- Add the dried thyme, salt, and black pepper to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Step 5: Blend the soup until smooth (or partially smooth).
- Using an immersion blender: Carefully insert the immersion blender into the soup and blend until smooth and creamy. Be sure to keep the blender submerged to avoid splattering.
- Using a regular blender: Carefully ladle the hot soup into the blender in batches (do not fill it more than halfway). Secure the lid tightly and place a towel over the lid. Blend until smooth. Pour the blended soup back into the pot.
- For a chunkier soup: You can also mash some of the potatoes with a potato masher directly in the pot, leaving some chunks for texture.
Step 6: Stir in the milk and heat through.
- Pour the milk (or half-and-half) into the blended soup and stir well.
- Gently heat the soup through over low heat. Do not let it boil after adding the milk, as it may curdle. Taste and adjust the salt and pepper as needed.
Step 7: Serve and garnish.
- Ladle the creamy Irish Potato Soup into bowls.
- Garnish with freshly chopped parsley or chives. You can also add a dollop of sour cream, a sprinkle of shredded cheese, or crispy bacon bits if desired.
Enjoy your delicious homemade Irish Potato Soup!
