Pride of Irish Soup
Warm, hearty, and bursting with the flavors of Ireland, Pride of Irish Soup is the ultimate comfort dish for chilly days. This creamy vegetable soup is a celebration of simple, wholesome ingredients like tender leeks, velvety potatoes, sweet carrots, and earthy cabbage, all simmered together in a rich vegetable or chicken stock. Blended to a perfectly creamy-yet-chunky consistency and finished with a splash of heavy cream, this recipe achieves a delicate balance of rustic charm and decadent indulgence. A touch of fresh parsley and optional green onion garnish adds a pop of color and freshness to each bowl. Whether you're savoring it as a light dinner or serving it alongside crusty bread, this authentic Irish-inspired soup brings warmth and tradition to your table in under an hour. Experience the pride of Ireland, one comforting spoonful at a time!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 2 medium leeks (white and light green parts only)
- 4 medium potatoes (russet or Yukon Gold), peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups cabbage, shredded
- 3 garlic cloves, minced
- 6 cups vegetable or chicken stock
- 1 bay leaf
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, thinly sliced (optional, for garnish)
Instructions
Melt the butter in a large soup pot over medium heat.
Add the leeks and garlic. Sauté for 5-6 minutes, stirring occasionally, until the leeks are softened but not browned.
Stir in the diced potatoes, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the shredded cabbage and stir to combine.
Pour in the stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes until the vegetables are tender.
Remove the bay leaf and use an immersion blender to blend the soup slightly, leaving some of it chunky for texture. Alternatively, transfer half of the soup to a blender, pulse a few times, and return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Simmer for another 5 minutes without boiling.
Remove from heat and garnish with fresh parsley and green onions if desired. Serve warm with crusty bread on the side!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 8174 mg | 355% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 33.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 508 mg | 39% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5700 mg | 121% | |
*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.
