This post may contain affiliate links. Please read our disclosure policy.
This Creamy Irish Potato Soup recipe is made with simple ingredients like potatoes, bacon, onions, and heavy cream. It’s the perfect comfort soup!
Pin this now to save it for later
Pin It NowCREAMY IRISH POTATO SOUP: A COMFORTING CLASSIC!
Hello friends! There’s something magical about a warm bowl of Irish Potato Soup, especially on a cold winter day (it is January in Chicago, after all) — it feels like a big warm hug in a bowl.
This recipe is great because it’s made with simple ingredients. Potatoes, onion, bacon, heavy cream — nothing fancy, just good honest ingredients. The only ingredient that you may be unsure of is the leeks, but those can stay or go and this soup is delicious either way (But also, I’ll explain exactly how to prep leeks if you haven’t cooked with them before).
To sum up, not only is this recipe budget-friendly, it’s also versatile and can be brightened up with garnishes like green onion and sharp cheddar cheese. Leftovers are just as good, if not better the next day. Oh, and don’t forget about this in March – it’s the perfect St. Patrick’s Day soup to go along with Corned Beef!
Go get out your favorite soup pot, and let’s make something delicious together!
If you don’t have a soup pot or a dutch oven, I have a couple of recommendations:
- Splurge – this is a beautiful option when you want to spoil yourself!
- Budget friendly option – this is my go-to!
❤️ Ashley
WELCOME TO THE KITCHEN, LET’S MAKE CREAMY IRISH POTATO SOUP
Ireland and potatoes go way back! There’s a lot of history there that I won’t go into today, but if you’re interested, definitely Google it. It’s fascinating learning how potatoes became a symbol of resilience and continue to play a role it its traditions.
CREAMY IRISH POTATO SOUP INGREDIENTS
Gather the ingredients. The full list of ingredients and amounts is found below in the printable recipe card. You will need:
- Bacon – cut into bite sized pieces
- Yellow onion – finely diced
- 1 leek – cleaned and finely sliced (more on that below)
- Yukon gold or russet potatoes, peeled and diced
- Chicken Broth
- Bay leaves
- Seasonings: dried thyme, parsley, nutmeg
- Heavy Cream
Prepare Leeks for Soups and Stews
Preparing leeks is simple and makes them a delicious addition to recipes likes soups and stews.
- Trim the ends – cut off the root end (white base) and any tough dark green tops. Keep the pale green and white parts.
- Slice the leeks – cut in half lengthwise, then slice into half-moons.
- Clean well – leeks are great at trapping dirt and sand between each of those little layers. I like to place sliced leeks in my salad spinner and give it a whirl, but you can also place them in a colander and rinse well. Use your fingers to toss the pieces around to ensure that the dirt loosens and sinks to the bottom.
- Dry – pat dry with a clean kitchen towel or paper towels.
Serving Suggestions
Irish Potato Soup pairs perfectly with a few options:
- Irish soda bread – this is a classic!
- Grilled Cheese – you can never go wrong with this classic combo!
- Crusty bread or garlic bread!
READY TO MAKE DELICIOUS POTATO SOUP?
Finally, if you try this recipe, I’d love to hear how it turned out! Drop a comment below, share your favorite tweaks, or snap a photo and tag me on social media. Your feedback means the World to me. Happy cooking! 🥔🍲
Creamy Irish Potato Soup
Ingredients
- 16 ounces bacon cut into bite sized pieces
- 1 medium yellow onion finely diced
- 1 leek cleaned and finely sliced
- 8 cups Yukon gold or russet potatoes peeled and diced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Pinch of nutmeg
- 2 cups heavy cream
Instructions
- Gather and prepare ingredients: clean, peel and dice potatoes, finely dice a yellow only, and clean and thinly slice a leek. Cut bacon into bite sized pieces.
- In a large pot, add bacon. Cook over medium heat until crispy. Remove the bacon and set aside.
- To the bacon grease, add in onions and leeks and sauté until tender.
- Drain excess grease.
- To the pot add in broth and potatoes. Stir to combine.
- Season: add in 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon salt, 1 teaspoon black pepper
- Cook: bring the mixture to a boil, then reduce heat, cover, and simmer the soup until the potatoes are tender about 15-20 minutes.
- Use a potato masher to mash some of the potatoes to help thicken the soup. You can also use an immersion blender to make the soup smooth.
- Add in heavy cream and adjust seasoning to taste.
