Irish Saint Patricks Soup
Celebrate the warmth and heartiness of Irish tradition with this Saint Patrick’s Soup, a delightful blend of rustic vegetables and comforting flavors that's perfect for any season. This easy-to-make recipe combines tender russet potatoes, sweet carrots, earthy cabbage, and aromatic herbs like thyme and parsley, simmered to perfection in a savory vegetable broth. A quick pulse with an immersion blender creates a creamy yet chunky texture, making every bite satisfying. Enhance its richness with a splash of optional heavy cream, and serve it alongside freshly baked Irish soda bread for an authentic Saint Patrick’s Day feast or a cozy weeknight dinner. Packed with wholesome ingredients, this vibrant soup is a celebration of Ireland in a bowl.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 large russet potatoes, peeled and cubed
- 3 cups cabbage, shredded
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons parsley, chopped (plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 1 loaf Irish soda bread, for serving (optional)
Instructions
Melt the butter with the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the cubed potatoes, shredded cabbage, vegetable broth, bay leaf, thyme, parsley, salt, and black pepper. Stir to combine.
Increase the heat to high and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25–30 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot and discard.
Using an immersion blender (or a standard blender in batches), blend part of the soup to create a creamy texture while leaving some chunks for a hearty consistency.
If desired, stir in the heavy cream and heat gently for 2–3 minutes, without bringing the soup to a boil.
Taste and adjust the seasoning if needed, adding more salt or pepper to preference.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Accompany with Irish soda bread for a complete Irish-inspired meal.
Nutrition Facts
Calories |
3931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 9764 mg | 425% | |
| Total Carbohydrate | 634.0 g | 231% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 108.4 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 900 mg | 69% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 8557 mg | 182% | |
*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.
