Irish Potato Soup
Classic Irish Potato Soup featuring crispy bacon, chunky potatoes, and aromatic vegetables in a partially blended, cream-enriched broth. This hearty, satisfying soup balances a rich, velvety texture with delicious potato chunks, topped with bacon crumbles and fresh chives for the perfect comfort food experience.
Servings 4 servings
Ingredients
- 6 strips of 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
- 1/2 cup heavy cream
- 1/2 of a lemon (optional)
- 1 tablespoon chopped chives
- Kosher salt and black pepper
Suggested toppings:
- shredded cheddar cheese
- more chopped chives
- sliced green onions
- crumbled bacon
- a dollop of sour cream
Instructions
- Cook the bacon in a 4 to 5 quart soup pot or Dutch over medium heat until browned and crispy. Transfer about half of the bacon pieces to a paper towel lined plate and set aside.
- Add the onions, celery, and carrots to the pot. Saute in the rendered bacon fat until just softened, about 5 minutes. Stir in the flour and garlic and let cook for a minute or two.
- Add the cubed potatoes, followed by the broth. Increase the heat to medium-high and bring the soup to an active boil. Adjust the heat to maintain a bubbly simmer and cook for 15 minutes.
- Check the potatoes for doneness by smashing a cube against the side of the pot with a wide spoon or spatula. It should collapse readily, but not yet be mush. If the potatoes are still too firm, cook for another 5 minutes and retest.
- When the potatoes have cooked through, reduce heat to low, and stir in the heavy cream.
- Now is the time to decide how to finish your soup. I like my potato soup smooth but with some visible chunks. I use an immersion blender* to quickly smooth out just part of the soup. If you want a completely velvety soup, blend everything thoroughly. If you like chunks with lots of broth, you don't have to do anything more!
- Potato soup is on the heavy, carby side, and while not traditional, I like a little bit of acid to liven things up. Just a squeeze from half of a lemon should do it.
- Stir in the chives and some of the reserved bacon (save some for topping soup bowls).
- Taste the soup, and add salt and pepper to your liking. The amount you add will depend on the saltiness of your broth. Start with half of a teaspoon of salt and a few grinds of black pepper. Stir thoroughly, and taste. Repeat as needed.