Traditional-Style Irish Potato Soup
A simple Irish-style potato soup in which onion, leek and floury potatoes are simmered until tender, then partly blended and finished with milk rather than made into a heavy cream sauce.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soften the onion and leek in butter without browning.
- 2
Add the potatoes and stock and simmer until the potatoes are completely tender.
- 3
Blend part or all of the soup to the texture you prefer.
- 4
Stir in the milk and warm gently without a hard boil.
- 5
Season and finish with parsley.
Cook notes
Tips
For added flavor, use homemade vegetable broth instead of store-bought.
You can adjust the creaminess by adding more or less heavy cream based on your preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to maintain creaminess.
Substitutions
- Use chicken broth instead of vegetable broth for a different flavor.
- Substitute half-and-half for heavy cream if you're looking for a lighter option.
What to Serve With
- Crusty Irish soda bread
- Mixed green salad with vinaigrette
- Cheddar cheese for topping
Common Mistakes
- Don't skip the immersion blending step; this gives the soup its creamy texture.
- Ensure the potatoes are diced evenly for uniform cooking.
Recipe FAQ
Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes if you prefer.
How can I make this soup vegetarian?
This recipe is already vegetarian as it uses vegetable broth.
Can I make it ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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