Irish Potato Soup
This deliciously creamy potato soup is like a warm hug on a cool night. But, no need to wait until the weather cools off this soup is perfect year-round. With simple, basic ingredients this potato soup is ready in 30 minutes.
I love soup and give me anything Irish… I’m in.
A few weeks ago… I was in an Irish bar, and a good friend recommended their Irish potato soup, he said it is his favorite…
I just had to give it a try…
OMG, one spoonful and was hooked. It was creamy and delicious and had a nice hint of tanginess without being overly acidic.
The soup is smooth, and creamy without being too smooth, with a little help from the onions it’s deliciousness in every bite.
The soup begins with some basic ingredients:
- potatoes
- onions
- butter
- heavy cream
- chicken bouillon
- lemon
Yes, this soup has lemon in it, it’s not overly lemony. The fresh lemon gives this soup a great contrast in flavor to the potatoes.
NOTES on salt:
Do not use table salt; it will not taste as good. If it’s all you have, use a small amount and add more as needed. My best recommendation is to use coarse kosher salt. Sea salt is another option, but I prefer coarse kosher salt is great. Potatoes themselves, can be a bit bland so be sure to salt the soup otherwise it can taste like dishwater, that goes for all soups, check out this post on more soup tips.
You’ll use an immersion blender to puree the soup or place it into a traditional blender.
For the potato lover in all of us comes this.
If you’re looking for a loaded potato soup, go right ahead and add in cheddar or Romano cheese, crisp cooked chopped bacon, and top it with diced green onion and a dollop of sour cream.
More Potato Recipes:
- Potato Latkes
- Potato Salad
- Mashed Potato Cakes
- Baked Potato Soup
- Easy Cheesy Potatoes
- Ham and Cheese Soup
- Cottage Fries
Irish Potato Soup
Ingredients
- 1 1/2 lbs russet potatoes
- 1 cup onion 1/2-1 medium onion- white or yellow
- 1 cup heavy cream
- 1 teaspoons chicken bouillon I use Knorr chicken bouillon
- 1-2 teaspoons coarse kosher salt or sea salt (do not use table salt- it will not taste good)
- 2 tablespoons fresh lemon juice
- garnish- fresh chopped parsley
Instructions
- Peel and dice the potatoes (cut them all into 1-inch dice so they cook quickly and evenly.
- Using a grater, grate the onion until it's shredded. Alternatively, you can dice the potato fine. I've done both but prefer it grated.
- In a 5 quart pot, bring the potatoes and water to a boil, turn to medium, and simmer until the potatoes are tender without any resistance when pierced with a knife. Do not drain!
- Use an immersion blender to puree the potatoes and water. Alternatively, you can place the soup in a blender and blend it smooth, then return it to the pot.
- In a small skillet saute the onion over medium heat with 2 tablespoon butter until soft. (not browning them).
- Add the chicken bouillon and salt start with 1 teaspoon, add more as desired.
- Stir in the lemon juice.
- Slowly add the cream while stirring the soup to prevent it the cream from curdling. Or temper the cream, add 1 cup hot soup to the cream to warm it up, then add that to the soup.
- *Do not skimp on the salt and think soup will taste good. It will taste like dishwater!
- *optional: Add more lemon juice if desired, add shredded cheddar or Romano cheese, cooked chopped bacon add diced green onions on top for loaded potato soup with a dollop of sour cream.