This easy Irish Potato Soup is great not only for St. Patrick’s Day, but it is quick an easy making it a great weeknight meal!
Paying homage to my roots and my favorite vegetable, it was a no brainer I would make an Irish Potato soup. Unlike other potato recipes, like my Cheddar Beer Soup which could technically be an Irish potato soup with Irish Cheddar cheese and Irish lager, I kept this soup basic. It is healthy, easy and actually inexpensive!
Potatoes are great source of vitamin C, potassium, and vitamin B6. Onions are rich in antioxidants and help support gut, bone and heart health. Milk is also packed with nutrients like protein, calcium, vitamins D and B12 and potassium!
The Method Of Irish Potato Soup
20 minutes to prep and 30 minutes to cook! You can have lunch or dinner on the table in less than an hour!
- lager (just a lil bit!) or water
- chicken stock
- kosher salt
- fresh ground pepper
- half and half
- chives for garnish
- Melt the butter in a heavy soup pot. Add the onions and cook until translucent.
- Add in the potatoes and season with salt and pepper. Stir to coat with the onions and butter.
- Add in 1/4 cup of lager or water. Cover and steam the veggies 10-15 minutes on medium low.
- Pour in the stock and water and cook 25 minutes.
- Puree with an immersion blender.
- Stir in the cream and milk.
- Re-season if needed.
This soup has all the notes of a classic vichyssoise (French potato soup served cold), but served warm.
Irish Soda Bread is perfect for mopping up the last little drops of soup!
Feel free to garnish with other items such as shredded cheddar, bacon or scallions
Frequently Asked Questions:
Can I refrigerate leftovers? Absolutely. PLace in an airtight container and it will stay good for 4-5 days.
Can I make this vegetarian? Sure! Swap out the chicken stock for vegetable stock.
If you make this recipe and love it, I would love if you gave it 5 stars!
Irish Potato Soup
This Irish Potato Soup is quick, easy, inexpensive and healthy!
- heavy duty soup pot
- potato peeler
- Cutting Board
- immersion blender or blender
- 4 tbsp butter
- 1 large onion, diced
- 3 large russet potatoes, peeled and diced
- 1 tbsp kosher salt
- 1 tsp fresh grated pepper
- 1/4 cup Irish lager or water
- 4 cups chicken stock
- 1 cup water
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tbsp chopped fresh chives
Melt butter in soup pot over medium low heat. Add onion and cook 2-3 minutes until translucent.
Add in potatoes, season with salt and pepper. Stir to combine.
Add in the lager or water, cover and cook about 7 minutes.
Add in the chicken stock and water and cook 20 minutes until potatoes are fork tender. This can be done with the lid off.
Blend with the immersion blender. *see notes if using a blender.
Stir in heavy cream and milk. Season with salt and pepper if needed.
Ladle into bowls and garnish with chives.
*If using a blender, work in batches. Very carefully ladle in hot soup. Remove insert from lid of blender, cover with a kitchen towel and blend. Return to pot and then add the cream and milk.
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