Traditional Irish Potato Soup

Ingredients

• 1 largeonion
• 3 mediumpotatoes
• 57 g (2 oz)butter
• 960 ml (4 cups)chicken stock (or vegetable stock for a vegetarian soup)
• 120 ml (½ cup)cream
• to tastesalt and pepper
• to garnishparsley

Instructions

1. 1

   Prepare vegetables

   Peel and dice the onion and potatoes.

2. 2

   Melt butter

   Melt the butter in a large saucepan.

3. 3

   Cook onion

   Add the onion and cook for 1 minute, stirring so it is completely coated in butter.

4. 4

   Add potatoes

   Add the potatoes and toss them well with the onion and melted butter.

5. 5

   Sweat vegetables

   Cover the saucepan and sweat the vegetables for 10 minutes, shaking the pot every few minutes to prevent sticking.

6. 6

   Simmer soup

   Pour in the stock and simmer for 20 minutes, until the potatoes are tender.

7. 7

   Purée soup

   Turn off the heat and let the soup cool. Purée it with a hand-held blender or in batches in a blender.

8. 8

   Stir in cream

   Add the cream and mix it in well.

9. 9

   Season soup

   Season with salt and pepper to taste.

10. 10

    Reheat and serve

    Reheat the soup to serve, then garnish with a swirl of cream and parsley.

What is Irish potato soup?

Potato soup is a simple, hearty dish built around potatoes cooked in stock and blended until smooth. This Irish-inspired version uses onion and butter for a savoury base, with cream stirred in at the end for a richer finish.

Its short ingredient list makes the cooking method especially important: gently sweating the vegetables helps build flavour before the stock goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 7g protein, 27g carbs, 17g fat.

The potatoes provide most of the carbohydrates, while butter and cream account for much of the fat. The stock contributes some protein, with modest amounts also coming from the other ingredients. Pair a bowl with a green salad or vegetables for a more balanced plate.

Choosing the potatoes and stock

Potatoes: Use the three medium potatoes called for, peeled and diced so they cook through during the simmer. Similar-sized pieces help them become tender at roughly the same time.

Stock: Chicken stock gives the soup a savoury base; vegetable stock makes the recipe vegetarian. Either way, taste before adding salt, as stocks can vary in seasoning.

Sweating the vegetables

Onion: Cook it in the melted butter for 1 minute, stirring to coat it evenly. This brief step softens the onion and distributes the buttery flavour through the base.

Covered pan: Sweat the onion and potatoes for 10 minutes, shaking the saucepan every few minutes to reduce sticking. Keep the lid on during this stage as directed.

Getting a smooth texture

Tenderness: After 20 minutes of simmering, check that a potato piece is easy to pierce with a knife. If it is still firm, continue simmering until tender before blending.

Blending: Turn off the heat and allow the soup to cool before puréeing. A hand-held blender works in the saucepan; if using a jug blender, blend in batches.

Finishing with cream

Cream: Stir it in after puréeing so it combines evenly with the soup. Season with salt and pepper to taste, then reheat for serving.

Garnish: Finish each bowl with parsley and a swirl of cream, as suggested in the method. Add the garnish just before serving.

What to serve alongside

A slice of crusty bread is a straightforward match for the smooth soup and makes it easier to enjoy every last spoonful. For a fuller meal, serve it with a simple salad or cooked green vegetables.

Recipe notes & tips

• Dice the potatoes to a similar size so they cook evenly.
• Shake the covered saucepan every few minutes during the 10-minute sweating stage to help prevent sticking.
• Check that the potatoes are tender before blending for a smooth result.
• If using a jug blender, purée the soup in batches rather than filling it all at once.
• Taste the soup after adding the stock before deciding how much salt to use.

Variations

• Vegetarian stock: Use vegetable stock instead of chicken stock for a vegetarian soup.
• Chunkier texture: Blend only part of the soup, then stir it back through for some pieces of potato.
• Extra parsley: Add a little more chopped parsley as a fresh garnish.
• Cream swirl: Reserve a little cream to swirl over the bowls just before serving.

Common mistakes to avoid

• Sticking vegetables: Shake the covered saucepan every few minutes during the 10-minute sweat.
• Uneven potato pieces: Dice them to similar sizes so they soften at a similar rate.
• Firm potatoes: Check for tenderness before blending and simmer longer if needed.
• Overfilled blender: Purée in batches when using a jug blender.
• Blending while too hot: Turn off the heat and allow the soup to cool before puréeing.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly, until hot throughout; avoid boiling after adding the cream.

Frequently asked questions