Irish Pub Soup from 365 Easy One Dish Meals
Warm, comforting, and irresistibly creamy, Irish Pub Soup from *365 Easy One Dish Meals* is the ultimate bowl of indulgence. Brimming with hearty ingredients like crispy bacon, tender russet potatoes, sharp cheddar cheese, and a splash of heavy cream, this soul-soothing soup is perfect for chilly evenings. A rich base of sautéed onions and a touch of flour creates a velvety texture, while chicken stock ties all the flavors together. A garnish of crumbled bacon and fresh parsley takes the presentation to the next level. Ready in under an hour and perfect for pairing with crusty bread or traditional Irish soda bread, it's hearty enough to serve as a standalone meal. Whether you're channeling cozy pub vibes or craving a satisfying one-pot dish, this Irish Pub Soup is a must-try.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 tablespoons flour
- 4 cups chicken stock
- 3 medium russet potatoes, peeled and cubed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain, then crumble and set aside. Discard all but 2 tablespoons of the bacon drippings from the pot.
Add the butter to the pot with the reserved bacon drippings, then stir in the chopped onion. Cook over medium heat until the onion is softened and translucent, about 5 minutes.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the cubed potatoes to the pot and cook until tender, about 20 minutes. Test the potatoes by piercing them with a fork; they should easily break apart.
Using an immersion blender, blend the soup until smooth, or leave some chunks for texture if desired. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Cook over low heat until the cheese is fully melted and the soup is creamy and well combined, about 5 minutes. Adjust seasoning to taste.
Garnish each bowl with crumbled bacon and fresh parsley, if desired. Serve hot with crusty bread or Irish soda bread for dipping.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 579 mg | 12% | |
*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.
