This Irish potato soup recipe is one of my all-time favorites. Growing up I always heard that my mom’s side of the family was Irish and Native American. I’ve traced her family tree back to the early 1800’s and, so far, I haven’t found any evidence to either of those claims. What I have found is that my ancestors, on both sides of my family, all resided right here in West Virginia. Since West Virginia was settled by Scots-Irish, German, and Italian immigrants it’s entirely possible I have some Irish blood. One day I hope to prove it so I can say that I come by my potato obsession honest.
I have hundreds of potato recipes which I hope to eventually share on this blog but I’m starting with my Irish potato soup because we’re heading into fall and soup is always on our meal plan during this time of year. Plus, we have a ton of onions and potatoes we’ve harvested from the garden that need to be put to good use.
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So, what makes it an Irish Potato Soup? It’s typically called that because it can be made using affordable ingredients and ingredients grown on the farm. I was able to harvest the potatoes, onion, celery, and parsley from the garden so it really only required a few simple items I picked up from the store.
Now, it’s not a traditional Irish Potato Soup because I garnished it with cheese and bacon. Why? Well, frankly it’s because cheese and bacon are damn delicious and I like it in my soup. Traditional Irish Potato Soup only garnishes with parsley or other herbs.
I’m sharing the recipe below assuming that you’re using bacon as a garnish. If you’re not using bacon then read the recipe notes for the bacon grease substitution.
To make this Irish Potato Soup recipe you’ll need:
- Dutch oven
- 3-quart saucepan or other small pot
- Immersion blender (if you like thicker soups it’s fine to use a potato masher instead of the immersion blender for this recipe)
- Measuring cups and spoons
For our other soup and chili recipes, see here.
- 6 slices bacon, chopped
- 1 onion, diced
- 2 stalks of celery, diced
- 4 cloves of garlic, minced
- 3lbs russet potatoes, peeled and cut into 1/4 cubes
- 4 cups of vegetable broth
- 4 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 1/4 cup heavy whipping cream
- 1 tsp dried basil
- 1 tsp dried parsley
- salt and pepper, to taste
- 1 bunch of fresh parsley, chopped
- 1/3 cup cheddar cheese, shredded
- In a large skillet, cook the chopped bacon until crisp. Sit cooked bacon on a paper towel to drain grease. Reserve 1 tbsp bacon grease.
- Heat 1 tbsp bacon grease and 1 tbsp butter in a dutch oven over medium heat. When the butter is melted, add onion, celery, and garlic. Cook for 4 - 5 minutes or until the edges of the onion begin to brown.
- Add cubed potatoes and cook for 1 - 2 minutes.
- Add vegetable broth, cover, and simmer for 30-40 minutes or until potatoes are softened.
- When potatoes are softened, melt the remaining 3 tbsp of butter in a separate small saucepan.
- Add flour to the melted butter and whisk until smooth. Slowly add the heavy cream, whisking as you pour. Bring to a gentle boil and whisk until just thickened. Add dried basil and parsley.
- Add the cream mixture to the soup and stir until combined.
- Remove the pot from the heat and use your immersion blender to blend until smooth. Remove the immersion blender and return the pot to the hot burner. Season with salt and pepper, to taste.
- Serve garnished with shredded cheddar cheese, chopped cooked bacon, and fresh parsley.
Give it a try and tag me in your pics on IG @honeyandpineco or use #honeyandpineco.