Traditional Irish Potato Soup is a lovely thing. It’s a simple soup, yet with the right herbs, it has the power to warm you up and comfort you. 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.
It’s coming up to that time of the year when the world wild web turns into a sea of green. Every year I’m amazed at the new takes I see on food for celebrating St Patricks Day. Shamrock mimosas and leprechaun bark are all new things to this Irish girl. Being Irish born and bred, celebrating St Patricks Day at home and now, here in the UK, it seems so very different to how it is celebrated elsewhere in the world.
On St. Patrick’s day we wear a little bit of shamrock, have a family get together and cook some traditional food. I keep those traditions going for my daughter, she only lived in Ireland for four years but her roots are strong. We always celebrate with a little gathering now, usually with close friends and family. On the menu is soda bread, this Irish Potato Soup, a meat-free cottage pie this year, and Irish Apple Tart.
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 this Irish Potato Soup for a smooth silky finish.
Can I Freeze This Irish 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 Irish Potato Soup Vegan?
Yes, you can. Make sure your vegetable stock is vegan then swap the butter for a 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.
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
- 1/4 tsp sea salt
- 1/2 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.
- Calories are approximate and do not include bread.
- You will need a floury potato for this, I use Maris Piper.
- 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.
- This soup can be frozen, please see the post for instructions.
- You can make this vegan, however, I have not tested it as a vegan soup.
- This soup is naturally gluten-free.