This a traditional (and very simple) Irish potato soup. Some recipes call for leeks, but I am not a fan. This soup only calls for a handful of basic ingredients, so it’s a perfect go-to when you haven’t yet done the grocery shopping! I served it as a started to my St. Patrick’s Day dinner along side my Braised Corned Beef Brisket. And don’t forget the Guinness Chocolate Cake with Salted Caramel Glaze for dessert! 🥔🍀
Irish Potato Soup
- 1 large onion
- 3-4 medium potatoes
- 2 oz. butter
- 4 c. chicken stock
- 1/2 c. cream, plus little additional for garnish
- Salt & pepper, to taste
- Parsley, for garnish
- Peel and dice onion and potatoes.
- Melt butter in a large saucepan. Add onion and cook for one minute, stirring so that it’s completely coated in butter.
- Add the potatoes and toss well to coat with butter and onion.
- Cover the saucepan and cook the vegetables for 10 minutes over medium heat, shaking the pot every few minutes so they don’t stick.
- Pour in the stock and simmer for 20 minutes, until potatoes are tender.
- Turn off the heat and allow to cool. Purée the soup until smooth using a hand-held blender or in a regular blender in batches.
- Add the cream and mix well. Season with salt and pepper, to taste.
- To serve, reheat soup and garnish with a sprig of fresh parsley and a swirl of cream.