There are some recipes that come from cookbooks, and then there are the ones that come from people, places, and small moments that stay with you. This soup belongs to the second kind. It is simple, humble, and deeply comforting in a way that feels more like a memory than a meal.
My family background has always been a mix of cultures, traditions, and kitchens that didn’t always match but somehow worked together anyway. Holidays overlapped, accents blended, and the table was never short on stories or food. Somewhere in that mix, Irish cooking quietly made its way into my heart.
I remember being struck by how food in Ireland felt honest. Nothing fussy, nothing decorated just for looks, just ingredients treated with care and meant to warm you up after a long day. That spirit is exactly what this potato soup carries.
When I make it now, I still think about cozy pubs, long conversations, and bowls of soup that didn’t need explaining. It is the kind of recipe you cook when you want something real, filling, and deeply satisfying without turning it into a project.
Ingredients Needed for the Recipe
- Unsalted butter – used to gently cook the onions and build the base flavor without overpowering the soup.
- Yellow onions, peeled and chopped – they add sweetness and depth as they soften slowly.
- Russet potatoes, peeled and chopped – the heart of the soup, giving it body, texture, and that classic earthy taste.
- Stock (chicken, vegetable, or ham) – provides richness and brings everything together into a cohesive broth.
- Whole milk – adds creaminess while keeping the soup light rather than heavy.
- Salt and pepper – simple seasoning that lets the natural flavors shine.
- Chopped parsley for garnish – adds freshness and a little color right before serving.
A Quick Note About Choosing Potatoes
Not all potatoes behave the same once they hit the pot. I like using russets because they break down easily and help create that naturally creamy texture without needing extra ingredients. They almost melt into the broth if you give them enough time.
If you have ever wondered why some potato soups feel gluey while others feel silky, it usually comes down to the type of potato and how gently it is cooked. Here, we want soft, not rushed, and definitely not browned.
How to make Irish Potato Soup?
Step 1 – Start with the Butter
In a large stock pot, melt the butter over medium heat. Let it melt slowly so it coats the bottom of the pot evenly, creating a gentle base for the vegetables rather than a hot frying surface.
Step 2 – Add the Onions and Potatoes
Stir in the chopped onions and potatoes, then cover the pot. Cook them slowly, stirring often, allowing them to soften for about 15 to 20 minutes without browning.
This step matters more than it seems. You are not sautéing for color, you are coaxing out flavor and tenderness so the soup tastes mellow and rounded instead of sharp.
Step 3 – Pour in the Stock and Milk
Add the stock and milk, stirring to combine everything. Bring the mixture to a low simmer, not a boil, and let it cook gently until the potatoes and onions are completely soft.
You will notice the broth beginning to look slightly thicker as the potatoes release their starch. That is exactly what you want, a soup that naturally builds its own texture.
Step 4 – Decide on the Texture
For a smooth soup, blend it carefully in batches using a blender, or use an immersion blender right in the pot. Blend until it reaches the consistency you like, whether that is completely velvety or just lightly pureed.
If you prefer more texture, you can skip blending altogether. The softened vegetables create a rustic feel that is just as traditional and incredibly satisfying.
Step 5 – Adjust and Season
If the soup feels thicker than you want, stir in a little extra warm stock until it loosens. Season with salt and pepper gradually, tasting as you go so the flavors stay balanced.
Step 6 – Serve with Fresh Parsley
Ladle the soup into bowls and finish with chopped parsley. That little sprinkle adds brightness and makes the whole dish feel fresh, even though it is deeply comforting.
Serving Ideas
This soup is filling enough to stand on its own, but I often serve it with something simple on the side. A slice of warm bread or a piece of buttered toast works beautifully because it soaks up every last bit of the broth.
It is also a wonderful first course for a relaxed dinner. The flavors are gentle, so it pairs easily with roasted meats or even a simple salad without competing for attention.
When the weather turns cold, I like to serve it in big bowls and let everyone add their own extra parsley or pepper. It turns into one of those meals where people linger at the table longer than planned.
Tips
- Cook the onions and potatoes slowly to develop flavor without browning them.
- Use warm stock when adjusting thickness so the soup stays smooth.
- Blend in stages if using a countertop blender to avoid overfilling.
- Taste before adding too much salt, since stock can vary in seasoning.
- For a more rustic feel, mash some potatoes with a spoon instead of blending.
- Let the soup sit for a few minutes before serving to allow flavors to settle.
- Use whole milk for the best texture, as lower fat milk can feel thin.
- Stir frequently while simmering so nothing sticks to the bottom.
Making It Your Own
One of the things I love most about this soup is how adaptable it is without losing its identity. You can keep it exactly as it is, or make small adjustments depending on what you have in the kitchen.
Sometimes I use vegetable stock for a lighter taste, while other times I choose a ham-based stock for something deeper and more savory. Both feel right, just slightly different moods in the same bowl.
You can also adjust the thickness depending on how you want to serve it. A thicker version feels like a meal meant for cold evenings, while a slightly thinner one works nicely as a starter.
What never changes is the simplicity. This is not a soup that wants to be dressed up too much, and honestly, that restraint is what makes it so comforting.
Storing and Reheating
This soup keeps well, which makes it perfect for making ahead. Once cooled, store it in the refrigerator in a covered container, and it will stay good for several days.
When reheating, do it slowly over low heat and stir often. Potato-based soups can thicken as they sit, so adding a splash of milk or stock helps bring back the original consistency.
I actually think the flavor deepens a bit the next day. It becomes even more cohesive, like the ingredients had extra time to get acquainted.
If you plan to freeze it, do so before adding too much extra liquid. Then, when reheating later, adjust the texture so it tastes freshly made rather than stored.
There is something reassuring about knowing a pot of this soup is waiting in the fridge. It turns an ordinary afternoon into something warmer, quieter, and just a little more grounded.
Irish Potato Soup Recipe
Description
This traditional Irish Potato Soup is the ultimate comfort food – creamy, hearty, and made with simple, wholesome ingredients. A blend of potatoes, onions, stock, and milk, dusted with fresh parsley, this soup celebrates the beauty of humble Irish cuisine. Perfect for cozy evenings, St. Patrick's Day, or anytime you need a warming bowl of goodness.
ingredients
Instructions
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In a large stock pot, melt the butter over medium heat. Add the onions and potatoes; cover and cook, stirring often, until they begin to soften (15-20 minutes). Do not allow them to brown.
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Add the stock and milk and bring to a low simmer. Stirring often, cook until the potatoes and onions are fully tender, about 10-15 minutes more.
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For a smooth soup: Process in batches through a blender or use an immersion blender to achieve a smooth consistency. If the soup is thicker than desired, thin with additional warm stock. For a textured soup: skip blending and serve as-is.
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Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Servings 4
Serving Size 1 bowl (approximately 1.5 cups)
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 4.5gg23%
- Trans Fat 0gg
- Cholesterol 25mgmg9%
- Sodium 520mgmg22%
- Potassium 620mgmg18%
- Total Carbohydrate 48gg16%
- Dietary Fiber 4gg16%
- Sugars 8gg
- Protein 9gg18%
- Calcium 15% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it dairy-free: Substitute the butter with olive oil and use unsweetened plant-based milk for a creamy, dairy-free version.
- Add protein: Stir in cooked, diced ham or crispy bacon bits for a heartier meal.
- Herb variations: Try adding fresh thyme or chives along with the parsley for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or stock if needed to thin.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently on the stovetop, adding a little extra stock or milk if it has thickened.
Can I freeze Irish Potato Soup?
Yes, but with a note: soups with dairy can sometimes separate when frozen and thawed. For best results, freeze the soup before adding the milk, then stir in the milk when reheating. Alternatively, freeze as-is and whisk well when reheating to re-emulsify.
What type of potatoes work best?
Russet potatoes are ideal for their starchy texture that helps thicken the soup naturally. Yukon Golds also work well and add a buttery flavor. Avoid waxy potatoes like red potatoes as they won't break down as nicely.