Creamy Irish Potato Soup

Indulge in the comforting warmth of this traditional Irish Potato Soup, a timeless recipe that’s perfect for any occasion. This hearty Irish classic combines simple ingredients like potatoes, onions, butter and milk to create a velvety and flavorful soup.

There’s something truly special about a bowl of warm, creamy potato soup. It’s simple, rustic, and incredibly comforting. The kind of dish that wraps you in a cozy hug from the inside out.

This Irish Potato Soup is a heartfelt tribute to The Ballymaloe Cookbook by Myrtle Allen, a book that was gifted to me and has been an endless source of inspiration in my kitchen.

Ingredients and more

• butter – For that rich, creamy base.
• potatoes – Peeled and diced into cubes for a smooth and creamy texture.
• onions – Finely chopped to build layers of flavor.
• chicken or vegetable stock – The foundation of a deeply flavorful soup.
• cream or milk – Adds a luscious finish to the soup.
• Salt and freshly ground black pepper – To taste.
• Fresh herbs (such as parsley, thyme, chives) – For a fragrant garnish and added depth of flavor.

What type of potatoes should I use for a creamy soup?

Russet or Yukon Gold are in my opinion the best options for a creamy velvety potato soup because they break down well during cooking and when blending.

Another tip I recommend is to peel the potatoes for a creamier potato soup consistency. You can leave the skin on if you like but that will yield a more rustic soup with lots of texture.

How to make traditional Irish potato soup?

1. Start by melting the butter in a large saucepan or dutch oven pot. Make sure the butter is bubbly and gold brown then add the diced onion, potatoes and green onions.
2. Stir to coat them evenly with butter. Season with salt, pepper and thyme (or herb of choice), then cover the saucepan with a lid and cook on a gentle simmer for about 10 minutes, allowing the vegetables to sweat without browning.
3. Next stir in the broth and add bay leaf. Cover and let it simmer until the vegetables are soft and tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and silky.
5. Add milk or cream to adjust thickness of the soup.
6. Garnish with bacon and fresh green onions.

Can I make potato soup ahead of time?

You can absolutely make potato sup ahead of time. However I recommend that you add the milk or cream just prior to serving it. The toppings should also be added upon serving.

Reheating and storage instructions

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: To freeze, omit the cream or milk during preparation. Once cooled, pour the soup into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. When ready to use, thaw in the refrigerator overnight, reheat gently, and stir in the cream or milk before serving.
• Reheating: Reheat the soup over low to medium heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling, especially after adding cream, to prevent curdling.

Pairing Suggestions:

Pair this Irish Potato Soup with a slice of warm, crusty Irish Soda Bread slathered with butter or homemade Jam, or serve it alongside Irish Lamb Stew made with Guinness beer, or this Irish-inspired Fried Cabbage and Sausage Skillet and a crisp Green Salad for a well-rounded meal.