A warm, creamy bowl that fills you up and soothes the soul.
introduction
This Irish Potato Soup is simple and comforting. It uses potatoes, onions, leeks, broth, and cream. If you want a spicier version for a different mood, see the Cajun potato soup recipe for ideas. The soup is easy for weeknights and nice for guests.
why make this recipe
Make this soup because it is quick, warm, and uses few ingredients. It costs little and fills many people. The soup tastes smooth and mild. It pairs well with bread or a side salad.
how to make Irish Potato Soup
Start by softening the onion and leeks in butter. Add the potatoes and broth and cook until the potatoes are tender. Blend the soup until smooth, then stir in cream and season it. For ideas on adding more vegetables or texture, you can look at a creamy celery potato mushroom soup to borrow methods like sautéing extra veggies first. Keep the soup at low heat after you add the cream so the texture stays silky.
Ingredients :
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 leeks, cleaned and sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (for garnish)
- Sour cream (for garnish)
Directions :
- In a large pot, sauté the onions and leeks in a little butter until softened.
- Add the potatoes and broth to the pot. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, topped with fresh herbs and a dollop of sour cream.
how to serve Irish Potato Soup
Serve the soup hot in bowls. Add a spoon of sour cream and sprinkle fresh herbs on top. Offer crusty bread or buttered toast on the side. For a fuller meal, serve with a simple green salad.
how to store Irish Potato Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on low heat, stirring often.
tips to make Irish Potato Soup
- Cut the potatoes evenly so they cook at the same time.
- Use a good broth for more flavor.
- Blend until smooth for a silky texture.
- Warm the cream a bit before adding so it mixes easily.
- If you like spice, check the Cajun potato soup for ideas on adding heat.
variation (if any)
- Add cooked bacon or ham for a meaty version.
- Stir in grated cheddar for a cheesy soup.
- Use milk instead of cream for a lighter soup.
- Leave some potato chunks for a chunky texture.
FAQs (minimum three FAQ)
Q: Can I use milk instead of heavy cream?
A: Yes. Use milk for a lighter soup. It will be less rich but still tasty.
Q: Can I make this soup vegetarian?
A: Yes. Use vegetable broth instead of chicken broth.
Q: Do I need an immersion blender?
A: No. You can use a regular blender. Blend in small batches and be careful with hot liquid.
Q: Can I add other vegetables?
A: Yes. Carrots or celery work well if you sauté them first.
Conclusion
For a classic take on this comforting dish, you can compare notes with a traditional recipe like Traditional Irish Potato Soup to see small differences in technique and ingredients.
Irish Potato Soup
Ingredients
Method
- In a large pot, sauté the onions and leeks in a little butter until softened.
- Add the potatoes and broth to the pot. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, topped with fresh herbs and a dollop of sour cream.