irish potato soup

Irish Vegetable Potato Leek Soup is a hearty bowl of delicious comfort. Perfect for brisk days, it&#x27;s a healthy soup that will warm your toes.

Irish Potato Leek Soup

butter

onion

leek

potatoes

vegetable stock

water

carrots (chopped)

celery ribs (chopped)

half and half (optional)

salt and pepper

Melt the butter in a medium-size Dutch oven. Once melted add the onions, leeks, and potatoes. Saute for 5 minutes, or until softened and beginning to brown.

Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.

I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that&#x27;s completely optional. You need to do this before the next step if desired.

Puree the soup until it&#39;s smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.

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Irish Vegetable Potato Leek Soup is a hearty bowl of delicious comfort. Perfect for brisk days, it's a healthy soup that will warm your toes.

Irish Vegetable Potato Leek Soup

Classic Irish Potato Soup featuring crispy bacon, chunky potatoes, and aromatic vegetables in a partially blended, cream-enriched broth. This hearty, satisfying soup balances a rich, velvety texture with delicious potato chunks, topped with bacon crumbles and fresh chives for the perfect comfort food experience.

Irish Potato Soup

bacon

onion (, chopped)

celery (, diced)

carrot (, diced)

garlic (, minced)

potatoes (, peeled and cubed)

flour

broth

heavy cream

lemon ((optional))

chives

Kosher salt and black pepper

cheddar cheese

green onions

sour cream

Cook the bacon in a 4 to 5 quart soup pot or Dutch over medium heat until browned and crispy. Transfer about half of the bacon pieces to a paper towel lined plate and set aside.

Add the onions, celery, and carrots to the pot. Saute in the rendered bacon fat until just softened, about 5 minutes. Stir in the flour and garlic and let cook for a minute or two.

Add the cubed potatoes, followed by the broth. Increase the heat to medium-high and bring the soup to an active boil. Adjust the heat to maintain a bubbly simmer and cook for 15 minutes.

Check the potatoes for doneness by smashing a cube against the side of the pot with a wide spoon or spatula. It should collapse readily, but not yet be mush. If the potatoes are still too firm, cook for another 5 minutes and retest.

When the potatoes have cooked through, reduce heat to low, and stir in the heavy cream.

Now is the time to decide how to finish your soup. I like my potato soup smooth but with some visible chunks. I use an immersion blender* to quickly smooth out just part of the soup. If you want a completely velvety soup, blend everything thoroughly. If you like chunks with lots of broth, you don't have to do anything more!

Potato soup is on the heavy, carby side, and while not traditional, I like a little bit of acid to liven things up. Just a squeeze from half of a lemon should do it.

Stir in the chives and some of the reserved bacon (save some for topping soup bowls).

Taste the soup, and add salt and pepper to your liking. The amount you add will depend on the saltiness of your broth. Start with half of a teaspoon of salt and a few grinds of black pepper. Stir thoroughly, and taste. Repeat as needed.

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Irish Potato Leek Soup

Irish Potato Soup

Top 2 irish potato soup recipes from across the web

The most viewed irish potato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Irish Potato Leek Soup

Irish Potato Soup

The most viewed irish potato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine