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Irish Potato Soup

This simple, food is true Irish comfort food. A few ingredients come together to form a perfect cold-weather dish. Light stock should be used in this soup and it is fantastic with homemade ham stock.
Course Soup
Cuisine Irish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Serves 6-8
Calories 192kcal
Author Toni Dash

Ingredients

  • 1 tablespoon unsalted Butter
  • 2 medium Yellow Onions , peeled and chopped
  • 6 medium Russet Potatoes , peeled and chopped
  • 4 cup Stock (chicken, vegetable, or ham), homemade if available
  • 2 cups Whole Milk
  • Salt and Pepper to taste
  • Garnish: Chopped Parsley

Instructions

  • In a large stock pot, melt the butter. Add the onions and potatoes; heat over medium heat, covered, stirring often until they begin to soften (15-20 minutes). Do not allow them to brown.
  • Add the stock and milk and allow to come to low simmer. Stirring often, cook until the potatoes and onions are fully soft.
  • For a smooth soup: Process in batches through a blender or use an immersion blender to achieve a smooth consistency. If after processing the soup is thicker than desired, pour it back into the cooking pot and thin with additional warm stock. If wishing a textured soup: no blending is required.
  • Salt and pepper to taste and serve garnishing the bowls with the chopped parsley.

Notes

Any way you make it this soup is filling and delicious. The soup may be made pureed at the end for a smooth, creamy consistency, or served with the onions and potatoes diced. If you will made the soup without pureeing it at the end, I suggest a smaller more uniform chop of the onion and potatoes. If you will puree the soup, the chopping may be larger and not as uniform.

Nutrition

Calories: 192kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 505mg | Potassium: 786mg | Fiber: 2g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 11.1mg | Calcium: 96mg | Iron: 1.4mg