Description
This creamy Irish Potato Soup offers a comforting and rich flavor that rivals any fast food. Featuring smoky bacon, fresh vegetables, and a smooth, velvety texture, it’s the perfect warming meal for chilly evenings. Customize with toppings like cheddar cheese, sour cream, or extra bacon to create a dish everyone will love.
Ingredients
Scale
Soup Base
- 6 strips bacon, cut into small pieces
- 1 small onion, chopped
- 2 ribs celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1.5 to 2 pounds potatoes, peeled and cubed
- 2 tablespoons flour
- 3 to 4 cups broth (chicken or vegetable)
- 1/2 cup heavy cream
Finishing Touches
- 1/2 lemon, optional, for squeezing
- 1 tablespoon chives, chopped
- Kosher salt, to taste
- Black pepper, to taste
Suggested Toppings
- Shredded cheddar cheese
- More chopped chives
- Sliced green onions
- Crumbled bacon (reserved from cooking)
- Dollop of sour cream
Instructions
- Cook the bacon: In a 4 to 5 quart soup pot or Dutch oven, cook the bacon over medium heat until browned and crispy. Remove about half of the bacon pieces and place them on a paper towel-lined plate to drain.
- Sauté the veggies: Add chopped onion, diced celery, and carrot to the pot with the bacon fat. Sauté for about 5 minutes until vegetables are softened. Stir in the flour and minced garlic, cooking for another 1 to 2 minutes to combine flavors and thicken the base.
- Add potatoes and broth: Add the cubed potatoes to the pot and pour in 3 to 4 cups of broth. Increase heat to medium-high and bring to an active boil.
- Simmer the soup: Once boiling, reduce heat to maintain a bubbling simmer. Cook for 15 minutes, then check potato tenderness by smashing a cube against the pot side. If not tender, cook an additional 5 minutes.
- Stir in cream: Lower heat and gently stir in 1/2 cup heavy cream until fully incorporated, ensuring the soup stays smooth without curdling.
- Blend for texture: Use an immersion blender to partially or fully blend the soup depending on your desired consistency—chunky or velvety smooth.
- Add lemon juice: Squeeze in juice from half a lemon to brighten the flavors.
- Mix in chives and bacon: Stir in chopped chives and a portion of the reserved bacon pieces, saving some bacon for garnish.
- Season to taste: Season with kosher salt and black pepper, starting with about 1/2 teaspoon salt and several grinds of pepper. Adjust seasoning as needed.
- Serve with toppings: Ladle soup into bowls and top with shredded cheddar cheese, additional chives, green onions, crumbled bacon, and a dollop of sour cream if desired.
Notes
- Use thick-cut bacon for best flavor and texture; avoid burning it to keep the perfect smoky crunch.
- Choose starchy potatoes like Russet or Yukon Gold for creamy, smooth soup; avoid waxy potatoes to prevent gummy texture.
- Add heavy cream at low heat to prevent curdling and ensure a rich, silky finish.
- Blend only part of the soup for a nice chunky texture and more character.
- Season gradually to avoid oversalting; taste and adjust frequently.
- Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months without cream to avoid separation.
- Reheat gently on stovetop, adding broth or cream to adjust consistency as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Keywords: Irish Potato Soup, creamy potato soup, bacon potato soup, comfort food, homemade soup
