For a smoother soup, use an immersion blender to partially blend the soup before adding the evaporated milk. Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes can also be used. Adjust the amount of salt and pepper according to your preference. Remember that the bacon will also add saltiness to the soup. For a vegetarian option, omit the bacon and use vegetable broth instead of water. Sauté the vegetables in olive oil or butter. Soup is best served hot, but can be refrigerated up to 3 days
Irish Potato Soup
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS85
A heartwarming and creamy potato soup, reminiscent of traditional Irish fare, perfect for chilly evenings and comforting meals. This recipe elevates simple ingredients into a rich and satisfying culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol48 mg
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Fiber4 g
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Protein17 g
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Saturated Fat7 g
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Sodium553 mg
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Sugar12 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered bacon fat in the pot. (8-10 minutes)
02
Step
5 mins
Add the chopped onion and celery to the pot with the bacon fat and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. (5-7 minutes)
03
Step
2 mins
Add the cubed potatoes to the pot and stir to coat them with the bacon fat, onion, and celery mixture. Add enough water to cover the potatoes, leaving about 1 inch of water above the potatoes. (2 minutes)
04
Step
15 mins
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. (15-20 minutes)
05
Step
5 mins
Once the potatoes are tender, stir in the evaporated milk. Heat gently over low heat, being careful not to boil, until the soup is warmed through, about 5 minutes. (5 minutes)
06
StepSeason the soup generously with sea salt and freshly ground black pepper to taste. Stir in most of the cooked bacon, reserving some for garnish.
07
StepLadle the Irish Potato Soup into bowls and garnish with the remaining crispy bacon, fresh chives, a dollop of sour cream, or a drizzle of olive oil, if desired. Serve immediately and enjoy!
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Hudson Leannon
May 29, 2025I've made this soup several times and it's always a hit. Thank you for the recipe!
Brain Hartmann
May 15, 2025My family loved this soup! It was so easy to make and perfect for a cold night.
Wyatt Gerlachlowe
Apr 4, 2025I didn't have evaporated milk, so I used half-and-half. It worked great!
Halle Schowalter
Apr 3, 2025I made a double batch and froze half for later. It reheated beautifully.
Aida Reilly
Mar 3, 2025I substituted the celery with leeks. Delicious
Javonte Okuneva
Jan 29, 2025Easy to follow directions and a delicious soup!
Malcolm Mckenzie
Nov 1, 2024This is the best potato soup I've ever made! The bacon adds such a delicious flavor.
Derick Schinner
Oct 14, 2024I added some shredded cheddar cheese on top and it was amazing!
Zane Bashirian
Sep 27, 2024My go-to potato soup recipe! Love it