Irish Potato Soup My Way
Warm and comforting, "Irish Potato Soup My Way" is a creamy, velvety delight that puts a delicious twist on a classic favorite. This hearty soup is made with simple, wholesome ingredients like russet potatoes, leeks, and garlic, simmered in a flavorful chicken or vegetable stock infused with fragrant herbs. Its rich texture is achieved by blending the potatoes until smooth, then adding a luxurious splash of heavy cream and milk for an irresistibly silky finish. With just 15 minutes of prep and 35 minutes of cooking time, this easy-to-make dish is perfect for busy weeknights or a cozy weekend lunch. Garnish with freshly chopped parsley to add a pop of color and serve with crusty bread for dipping. Whether you're seeking traditional Irish comfort food or simply a soul-soothing bowl of soup, this recipe will satisfy every craving.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 leeks, white and light green parts only, sliced
- 3 garlic cloves, minced
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1.5 cups whole milk
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sliced leeks to the pot. Sauté for 5–7 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot, followed by the chicken or vegetable stock. Stir to combine.
Drop in the bay leaf and sprinkle in the chopped thyme. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the milk and heavy cream. Heat gently over low heat, but do not let the soup come to a boil.
Season with salt and ground black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread on the side if desired.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 6047 mg | 263% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 37.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 745 mg | 57% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5472 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
