Traditional Irish Potato Soup is a lovely thing. It's a simple soup, yet it has the power to warm you up and comfort you. Great for lunch or supper.
This is a soup that takes the minimum amount of time and energy to make. There are many variations on the internet but trust me this one is well worth a try. It's smooth and silky texture along with its warming and comforting flavour makes this soup a real winter warmer.
This Irish Potato Soup is a simple soup with simple ingredients from a very simple time. That potato soup has stood the test of time is a testament to how good it is. Filling and warming this soup will keep you going until dinner. This recipe for Irish Potato soup stays very close to its roots. Just a few simple ingredients are all you need.
How to Make Irish Potato Soup:
- Start off by melting a generous amount of butter in a saucepan. Add the onion and cook until it is translucent.
- Then add the potatoes. You will need to use a floury potato for this soup, I use Maris Pier potatoes however any floury potato will work.
- Next add the stock, I use vegetable stock, however, if you are not vegetarian then a chicken stock will work well too. The other reason I prefer vegetable stock is that it doesn't take over from the flavour of the potatoes. Then I add some herbs, thyme I find is the perfect match for this soup as is bay. I add 4 or 5 sprigs to the soup and a dried bay leaf. Now let the soup simmer and as soon as the potatoes are cooked add the milk. Full fat milk will give you the best results, but if you are watching the calories then semi-skimmed will do too.
- Finally, fish out the thyme sprigs and the bay leaf then blitz for a smooth silky finish.
Can I Freeze Potato Soup?
Because of the milk in this soup freezing the finished product may result in the soup splitting when you reheat it. If you want to freeze this soup I would leave out the milk, blitz the soup, leave it to cool then freeze it. Add the milk to the soup when you have defrosted it and are ready to reheat it.
Can I Make This Soup Vegan?
Yes, you can. Make sure your vegetable stock is vegan then swap the butter for good vegan butter. Finally, swap the milk for a lightly flavoured plant milk, I think oat milk may be the best for this. Please note that I have not tested this soup to be vegan.
More of My Favourite Irish Recipes:
- Meat Free Cottage Pie
- Irish Tea Brack
- Traditional Irish Soda Bread
- Irish Potato Cakes
- Irish Apple Tart
Irish Potato Soup
- 60 g salted Irish butter
- 1 large onion (190g) chopped finely
- 650 g floury potatoes, I used Maris Piper peeled then cut into quarters
- 900 ml good vegetable stock
- 100 ml full-fat milk
- 1 dried bay leaf
- 4 or 5 sprigs of fresh thyme
- ¼ tsp sea salt
- ½ tsp freshly ground black pepper
- Curly parsley for a garnish optional
- Melt the butter in a large saucepan, add the onions and cook over medium heat for about 10 minutes. Or until the onions are translucent.
- Add the potatoes, stock, salt, pepper, thyme and bay leaf. Bring to the boil then reduce the heat slightly and bring to a fast simmer. Cook for about 15 to 20 minutes or until the potatoes are cooked through.
- Fish out the bay leaf and any stalks from the thyme then add the milk. Check the seasoning now. Cook for a minute or two. Using a handheld blender, blend the soup until it is smooth.
- Serve immediately with the parsley garnish and some good soda bread.
- Nutritional Information is approximate and is calculated using an online nutrition tool. Information does not include bread.
- Potatoes, you will need a floury potato for this, I use Maris Piper.
- Cooking Time. The time it takes for your potatoes to cook will depend on the size, the bigger the potato the longer it will take to cook.
- Freezing. Because of the milk in this soup freezing the finished product may result in the soup splitting when you reheat it. If you want to freeze this soup I would leave out the milk, blitz the soup, leave it to cool then freeze it. Add the milk to the soup when you have defrosted it and are ready to reheat it.
- Make it Vegan. You can make this vegan, however, I have not tested it as a vegan soup.
- Gluten-Free. This soup is naturally gluten-free.
- Storing. This soup will keep in the fridge for up to 2 days. Reheat gently on the hob until it is piping hot.
* This recipe has been updated on August 7th 2019 with new nutritional information a step by step guide and more recipe notes.