Description
This Creamy Irish Potato Soup is a comforting, hearty dish perfect for chilly days. Made with crispy bacon, tender onions and leeks, and plenty of Yukon gold or russet potatoes, the soup is simmered in flavorful chicken broth, enriched with heavy cream, and delicately seasoned with herbs. Its creamy texture can be customized by mashing the potatoes partially or blending the soup for a smoother finish. A classic Irish-inspired recipe ideal for family dinners or meal prep.
Ingredients
Scale
Meat
- 16 ounces bacon, cut into bite-sized pieces
Vegetables
- 1 medium yellow onion, finely diced
- 1 leek, cleaned and finely sliced
- 8 cups Yukon gold or russet potatoes, peeled and diced
Liquids
- 8 cups chicken broth
- 2 cups heavy cream
Herbs and Spices
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Pinch of nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Gather and prepare ingredients: Assemble all ingredients and tools needed for the recipe to streamline the cooking process.
- Prepare vegetables and bacon: Clean, peel, and dice the potatoes. Finely dice the yellow onion and clean and thinly slice the leek. Cut the bacon into bite-sized pieces.
- Cook bacon: In a large pot over medium heat, cook the bacon pieces until crispy. Remove the bacon from the pot once done and set aside, leaving the rendered bacon grease in the pot for flavor.
- Sauté onions and leeks: Add the diced onions and sliced leeks to the bacon grease in the pot. Sauté until tender and fragrant to create a flavorful base for the soup.
- Drain excess bacon grease: Carefully remove any excess bacon grease from the pot to prevent the soup from becoming too greasy.
- Add broth and potatoes: Pour in the chicken broth and add the diced potatoes to the pot. Stir to combine all the ingredients evenly.
- Season the soup: Add bay leaves, dried thyme, dried parsley, salt, black pepper, and a pinch of nutmeg to enhance the flavors of the soup.
- Cook the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 to 20 minutes until the potatoes are tender.
- Thicken the soup: Use a potato masher to mash some of the potatoes in the pot to thicken the soup naturally. Alternatively, use an immersion blender if you prefer a smoother texture.
- Add heavy cream and adjust seasonings: Stir in the heavy cream to make the soup rich and creamy. Taste and adjust salt and pepper as needed. Remove the bay leaves before serving.
Notes
- Using Yukon gold potatoes gives a creamier texture; russet potatoes are a good alternative.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the bacon or replace with smoked paprika for a smoky flavor.
- This soup can be made ahead and reheated; it may thicken upon standing—add a splash of broth or cream when reheating.
- Leftover soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Adjust thickness by blending more or less, according to personal preference.
