Irish Potato Soup
This simple Irish potato soup brings together tender potatoes, fresh vegetables, and a touch of cream, creating a bowl that’s both filling and comforting.
Equipment
- Large Soup Pot or Dutch Oven
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Immersion Blender (optional)
- Ladle
Ingredients
For the Soup:
- 4 large russet potatoes peeled and diced
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley chopped (for garnish)
Optional Add-Ins:
- 1 cup shredded cheddar cheese
- 4 slices of cooked bacon crumbled
- 1/2 cup leeks sliced
Instructions
Step 1: Prep Your Vegetables
- Peel and dice the potatoes into roughly 1-inch cubes so they cook evenly.
- Chop the onion, carrots, and celery into small, uniform pieces for consistent texture.
- Mince the garlic cloves.
- Pro Tip: Keep the diced vegetables similar in size—this ensures your soup cooks evenly and every bite has balanced flavor.
Step 2: Sauté the Aromatics
- In your large soup pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables start to soften.
- Stir in the minced garlic and cook for another 30 seconds.
- Pro Tip: Don’t let the garlic burn—it turns bitter quickly. Add it last and keep the heat moderate.
Step 3: Cook the Potatoes
- Add the diced potatoes to the pot and stir to combine with the vegetables.
- Pour in the broth and add the dried thyme. Stir gently.
- Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are fork-tender.
- Pro Tip: Taste a potato piece for doneness—it should mash easily with the back of a spoon.
Step 4: Blend or Mash (Optional)
- For a smooth, creamy soup, use an immersion blender to gently blend the soup in the pot until it reaches your desired consistency.
- If you prefer a chunkier texture, lightly mash some potatoes with a potato masher.
- Pro Tip: Blend gradually—you can always make it smoother, but you can’t go back if it becomes too thin.
Step 5: Add Cream and Season
- Stir in the heavy cream and let the soup warm through over low heat.
- Season with salt and freshly ground black pepper to taste.
- Adjust thickness by adding a little more broth or cream if needed.
- Pro Tip: Add cream slowly while stirring to prevent curdling and achieve that silky texture.
Step 6: Serve and Garnish
- Ladle the soup into bowls and sprinkle with fresh parsley.
- Add optional toppings like shredded cheddar or crumbled bacon for extra indulgence.
- Serve hot with crusty bread or as part of a Saint Patrick’s Day meal.
- Pro Tip: A final sprinkle of parsley adds a bright color and fresh flavor—it makes your soup look as good as it tastes!
Notes
Nutritional Value (per serving, approximate):
- Calories: 250–300 kcal
- Protein: 5–6 g
- Carbohydrates: 35–40 g
- Fiber: 4–5 g
- Sugars: 4–5 g
- Fat: 12–14 g
- Saturated Fat: 7–8 g
- Sodium: 450–500 mg