Irish Style Potato Onion Soup
Warm, hearty, and brimming with comfort, this Irish Style Potato Onion Soup is a classic recipe perfect for chilly days. Featuring tender russet potatoes and sweet yellow onions, this velvety soup is thickened with a buttery roux and blended to creamy perfection. A splash of whole milk or cream adds richness, while a sprinkle of fresh parsley and optional green onion garnish brightens each bowl. With simple ingredients and traditional Irish flavors, this one-pot wonder is easy to prepare in just 50 minutes and versatile enough to pair with crusty bread or a green salad. Ideal for family dinners or a cozy St. Patrick's Day treat, this comforting potato onion soup is a must-try for soup lovers everywhere!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 large yellow onion
- 2 medium garlic cloves
- 2 tablespoons flour
- 4 medium russet potatoes
- 6 cups chicken or vegetable stock
- 1 cup whole milk or cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon green onions (optional, for garnish)
Instructions
Peel and dice the onions and potatoes into small, uniform pieces to ensure even cooking.
Melt the butter in a large pot over medium heat.
Add the diced onions and cook, stirring often, for about 8–10 minutes, or until they are soft and translucent.
Mince the garlic cloves and stir them into the onions. Cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring to avoid lumps.
Add the diced potatoes to the pot and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Check if the potatoes are tender by piercing them with a fork. If they break apart easily, the soup is ready for blending.
Remove the soup from heat and use an immersion blender to puree it until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the milk or cream, followed by the salt and black pepper. Taste and adjust seasoning if needed.
Reheat the soup over low heat until warmed through, but do not let it boil.
Serve hot, garnished with chopped fresh parsley and optional green onions for added flavor.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.7 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1203 mg | 26% | |
*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.
