Irish Potato Soup is made of rich, creamy potatoes and caramelized buttery onions. Serve this soup with cheese, chives, and sour cream.
Celebrate Saint Patrick’s Day with this amazing Irish potato soup.
This soup recipe and I go all the way back to seventh grade when I learned to make it with a teacher and some classmates. This soup was so good that I never forgot it, and thankfully my mother saved the recipe for me.
Irish potato soup is made with rich, creamy white potatoes and buttery-sweet caramelized onions creamed together in a flavorful potato broth. The recipe has been adapted to my taste, so I add a little milk to the recipe for extra creaminess but is just as good without it.
Let me show you how I make this delicious soup!
What Are Irish Potatoes?
Irish potatoes, also known as white potatoes, have white flesh with thin skins. White potatoes have a creamy dense texture with a lower starch content than Russet potatoes, making them perfect for soup.
The Great Famine of 1845 (Irish Potato Famine) in Ireland was caused by a potato disease known as late blight, which resulted in a 20-25% reduction of the population due to starvation and immigration. Many people emigrated to North America and brought the Irish white potato with them, which became very popular in the 19th century.
What Are The Best Potatoes For Making Soup?
Different potatoes have different characteristics, so it depends on the texture of the soup you are after.
- Chunky Soup: If you want the potatoes to hold their composure and shape, choose red or white potatoes. These potatoes are lower in starch, which allows them to hold shape.
- Thick Creamy Soup: Russet potatoes are high in starch content and low in moisture, which means they absorb liquid, making them perfect for a creamy soup.
Ingredient You’ll Need To Make Irish Potato Soup
This soup requires minimal ingredients, most of which can be found in your pantry.
- Potatoes: you’ll need 5 cups of potatoes cut into bite-sized pieces
- Onion: I use sweet diced onions, but you can use whatever type of onion you have on hand.
- Butter: butter adds richness to the onions and potatoes and helps the flour form a rough. I do not recommend substituting it with cooking oil.
- Flour: all-purpose flour helps thicken the soup. You may substitute with ½ tablespoon of cornstarch.
- Milk: I add whole milk for extra creaminess. You could also use heavy cream or half-n-half for even more creaminess. Leave it out altogether, and the soup is still delicious.
- Seasoning: Kosher salt and freshly cracked black pepper to taste.
Toppings for Potato Soup
The soup can be topped with your choice of toppings. I recommend the following:
- cheddar cheese shredded
- sour cream
- chives
How To Make Irish Potato Soup
This soup is so easy to make, and it comes together in under an hour. It’s perfect for a weeknight dinner or a cozy dinner for Meatless Monday. Here’s a basic overview of how to Irish Potato Soup. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Boil the Potatoes: It takes about 15 minutes to get them tender. Reserve some of the water from the pot. Also, for a chunkier soup, you’ll want to reserve some of the potatoes after they have finished cooking.
Saute the Onions: saute the onions in butter until they are translucent, then sprinkle in the flour and cook out the rawness of the flour.
Mash Up The Potatoes: Use a potato masher to mash up the potatoes.
Combine All The Ingredients: Pour in the reserved potato water, milk, and onion mixture.
Simmer: warm the soup by simmering it over low heat for about 5 minutes.
Serving: Serve this creamy, delicious soup hot with shredded cheddar cheese, sour cream, and chives.
Tips For Making Irish Potato Soup
- For a creamier soup, use half-n-half or heavy cream instead of milk.
- For chunkier soup, simmer the potatoes without mashing them.
- Store leftover soup in an air-tight container in the fridge for up to 5 days.
- Reheat in a small saucepan or a microwave-safe bowl in the microwave.
Recipe FAQs
I do not recommend freezing this soup. This soup doesn’t freeze well because it drastically changes the texture. The potatoes become grainy. It’s just not good.
Yes. However, if you like the potato skins, you can peel them off before adding the potatoes to the soup. The soup will not be smooth and creamy.
Yes, but I don’t anymore. For years I used an immersion blender to puree the potatoes. blending them cause the potato soup to become gummy and have a glue-like texture. Blending overwork the starches in the potato, so do not overwork the potatoes.
This is one potato soup recipe you are going to want to save. It’s so creamy and delicious. We love topping it with grated cheddar cheese, a dollop of sour cream, and fresh spring chives.
Happy St. Patrick’s Day!
P.S. This Meatless Monday Irish Potato Soup is His Royal Highness
approved! (We sure do miss him!)
Irish Potato Soup
Ingredients
- 5 cups potatoes diced into bite-sized pieces
- 1 large onion diced
- 4 tablespoons unsalted butter (½ stick)
- 2 tablespoons all-purpose flour
- ¾ cup whole milk (optional)
- Kosher salt and freshly cracked black pepper to taste
For Serving (Optional)
- cheddar cheese shredded
- sour cream
- chives
Instructions
- Put the potatoes in a large pot. Use enough water to cover potatoes, and bring to a boil over medium high heat. Boil the potatoes for 15 minutes, or until tender.
- Meanwhile, melt the butter in a small pot or medium skillet. Add the diced onions. Sauté the onions until they are cooked through and translucent; about 5 to 7 minutes. Stir in the flour and saute for 2-3 minutes. Remove from the heat.
- Turn off the potatoes – Reserve 3 cups of the potato water and set aside. Drain the remaining water from the potatoes.
- Reserve two cups of the potatoes, then add the remaining potatoes back into the pot. Use a potato masher to mash up the potatoes.
- Pour in the reserved potato water, milk, and the onion mixture.
- Heat through simmering over low heat for about 5 minutes. Stir in the reserved potatoes, and season with salt and pepper, to taste.
- Serve this creamy delicious soup hot with shredded cheddar cheese, sour cream and chives.
Notes
- For a creamier soup, use half-n-half or heavy cream instead of milk.
- For chunkier soup, simmer the potatoes without mashing them.
- Store leftover soup in an air-tight container in the fridge for up to 5 days.
- Reheat in a small saucepan or a microwave-safe bowl in the microwave.
kitchen designs says
Way cool! Some very valid points! I appreciate you penning this write-up and also
the rest of the website is extremely good.
Debbie Spivey says
Thank you! 🙂
VERNA HARMS says
I am on a salt free diet ,soup among others look great.
The Mountain Kitchen says
Hi Verna! I’m glad you like this soup recipe. Most of our recipes are “salt, to taste” and very adaptable. I hope you’ll give this recipe a go! 🙂