• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Soup » The Best Irish Potato Soup

    The Best Irish Potato Soup

    March 2, 2017 by Sharon Rigsby, Updated February 12, 2022 7 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing a white bowl full of Irish Potato Soup.

    The best Irish Potato Soup is as easy to make as it is delicious and nutritious! This hearty, old-fashioned Irish potato soup is perfect for St. Patrick’s Day, a quick weeknight meal, or anytime you need a comforting bowl of creamy potato soup. 

    A bowl of potato soup topped with parsley.

    I’ve been making this traditional Irish potato soup for as long as I can remember, and it has always been one of my “go-to” meals. It’s comfort food at its finest and, the best part, it is made with pantry staples you probably already have on hand!

    What is it?

    This is a hearty and “stick to the ribs” kind of creamy soup made with potatoes. It’s a “must try” and quickly will become one of your favorite recipes too!  

    Potatoes are an excellent source of vitamin C, and a good source of potassium and vitamin B6. Best of all, there are only 110 calories per serving. But when combined with celery, onions, and milk, this creamy potato soup reigns supreme and is a powerhouse meal.

    Here’s what’s in it:

    Ingredients for Irish Potato Soup including chicken stock and celery.
    • Potatoes – this recipe works best with starchy Russet or Idaho potatoes. You can use other potato varieties, but the soup won’t be as smooth or creamy. 
    • Butter – I use unsalted butter for cooking the onions and celery before adding the potatoes to the mix. 
    • Onion and celery – add a delicious mild onion and celery flavor base to the soup. They end up being pureed, so your picky eaters will never know they are there. 
    • Chicken stock – this pantry staple is the savory base of this soup. 
    • Milk – provides the rich creaminess that elevates the flavor of this soup. 
    • Garlic powder, kosher salt, and ground black pepper – enhance the soup’s flavors and bring it together. 
    • Fresh parsley – not pictured, is an optional ingredient for garnish.

    Here’s how to make it:

    1. To make this old-fashioned potato soup, melt the butter in a Dutch oven or large pot over medium heat. Add the celery and onions and sauté for about five to six minutes, or until they are tender.
    Cooking celery and onions in a saucepan.
    1. Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock.
    A saucepan with cut-up potatoes and celery.

     

    1. Bring the soup to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are done. They should break apart easily when you pierce them with a fork, and you should easily be able to mash them against the side of the pan.
    Cooking potatoes in a saucepan on the stove.
    1. Use an immersion blender and blend until the potato mixture is smooth and creamy. 
    Using an immersion blender to puree soup.
    1. When the mixture is smooth and creamy, add two cups of whole milk.  Taste and add additional salt and pepper, if needed.
    Pureeing potato soup with an immersion blender.
    1. Optional: garnish with fresh chopped parsley. Serve the soup immediately while it is still hot.
    Two bowls of Irish Potato Soup garnished with parsley.

    Variations:

    My mother often made this potato soup and sometimes added sausage or ham, but this simple recipe is my favorite way to prepare it. Now don’t get me wrong, I also love adding bacon, sour cream, cheese, and chives to this basic recipe and making Twice Baked Potato Soup. But, today, it’s all about this easy family favorite recipe – Old-Fashioned Potato Soup.

    Other add ins you might want to try include: cooked chicken, roasted broccoli, corn, carrots, fresh herbs including thyme, and fresh chopped spinach, cabbage or kale. You can also replace the onions with leeks.

    Frequently asked questions:

    What to serve with it?

    This soup is so hearty and filling, most of the time, I serve it as a main dish by itself. However, it would also be a perfect starter course for a larger meal with Herb Crusted Roasted Pork Tenderloin and Southern Squash Casserole or Southern Crispy Oven-Fried Chicken with Collard Greens. For a little lighter fare, potatoes and cabbage are delicious together, so you might consider serving it with Southern Fried Cabbage and Bacon. 

    Can it be made ahead?

    Besides the taste, this is one of the best things about this soup. You can prepare it up to 48 hours ahead, store it covered in the refrigerator and then warm it up and serve it whenever you are ready. 

    How to store leftovers?

    Leftovers can be stored tightly covered in your refrigerator for up to four days. To reheat, either place in a saucepan on the stove and heat it over medium heat or place in a microwave-safe bowl and microwave for two to three minutes. If you microwave it, place a saucer or piece of wax paper over the container before heating it. 

    I don’t recommend freezing this soup. It will change the consistency. 

    Can I double this recipe?

    Absolutely, use the handy slider scale in the recipe card to modify the amounts of ingredients and change the number of servings. 

    How can I make it vegetarian?

    It’s as easy as replacing the chicken stock with vegetable stock.

    Is this recipe gluten-free?

    This recipe, as written, is naturally gluten-free. 

    What’s the difference in chowder and soup?

    In most cases the base ingredients are the same, but chowders include corn, plus a pork product like ham or bacon. Also, chowders are usually chunky and not pureed.

    Sharon’s tips:

    An immersion blender is a small handheld kitchen appliance used to purée food in the container in which it is being prepared. They are relatively inexpensive and do a great job puréeing soups. 

    If you do not have an immersion blender, you can use a food processor or blender, but you will have to do it in batches. Be extremely careful with the hot mixture. If all else fails, use a potato masher. You might have a few lumps, but the soup will still be delicious!

    If your chicken stock is reduced sodium, you may need a little more salt. On the other hand, if you use regular chicken stock, you might not need any salt.

    Try adding a handful of shredded cheddar cheese and a few Cheez-it’s or oyster crackers before serving to change things up a bit.

    You can replace some of the milk called for in this recipe with half-and-half or heavy cream if you would like a richer soup.

    More traditional Irish food recipes:

    Are you looking for more Irish-inspired food for St. Patrick’s Day? Check out these Irish food recipes: Cheesy Mashed Potato Fritters Traditional Irish Potato Boxty, Fried Cabbage and Bacon, Traditional Irish Soda Bread, Corned Beef and Cabbage Egg Rolls, and Shrimp with Green Sauce.  

    Need more menu ideas or easy recipes? Check out my Ten Irish Recipes for St. Patrick’s Day roundup or 18 Incredible Dishes for St. Patrick’s Day from the Pudge Factor Blog. 

    More creamy soup recipes:

    If you like this creamy potato soup, you might also like these quick and easy recipes: Creamy Homemade White Bean Soup with Broccoli, Creamy Roasted Tomato Soup, Creamy Southern Sweet Potato Soup, and Creamy Leftover Turkey and Wild Rice Soup. 

    ★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!

    A bowl of potato soup garnished with chopped parsley.
    Print Pin
    5 from 9 votes

    The Best Irish Potato Soup Recipe

    Old-Fashioned Irish Potato Soup is as simple to make as it is delicious and nutritious. It's perfect for St Patrick's Day or any time you want something warm and cozy.
    Course Lunch, Main Dish, Soup
    Cuisine American, International
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 244kcal
    Author Sharon Rigsby

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 medium onion chopped
    • 3 ribs of celery chopped
    • 2 pounds Russet potatoes peeled and chopped, about 4 large potatoes
    • 3 cups chicken stock
    • 1 teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground black pepper
    • 2 cups whole milk
    • 1 tablespoon chopped fresh parsley for garnish optional

    Instructions

    • Melt the butter in a Dutch oven or large pot over medium heat. Add the celery and onions and sauté for five to six minutes or until they are tender.
    • Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are completely done. They should break apart easily when you pierce them with a fork. You should be able to mash them against the side of the pan easily.
    • Use an immersion blender and blend until the potato mixture is smooth and creamy.
    • When the mixture is smooth, add the milk. Taste and add additional salt and pepper if needed. Serve immediately.
    • Optional, before serving garnish with fresh chopped parsley.

    Notes

    Sharon’s Expert Tips:
    An immersion blender is a small handheld kitchen appliance used to purée food in the container in which it is being prepared. They are relatively inexpensive and do a great job puréeing soups. 
    If you do not have an immersion blender, you can use a food processor or blender, but you will have to do it in batches. Be extremely careful with the hot mixture. If all else fails, use a potato masher. You might have a few lumps, but the soup will still be delicious!
    If your chicken stock is reduced sodium, you may need a little more salt; if you use regular chicken stock, you might not need any salt.
    If you want to change things up a bit, try adding a handful of shredded cheddar cheese and a few Cheez-it’s or oyster crackers before serving.
    You can replace some of the milk called for in this recipe with half-and-half or heavy cream if you would like a richer soup. 

    Nutrition

    Calories: 244kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 937mg | Potassium: 690mg | Fiber: 3g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 23.9mg | Calcium: 170mg | Iron: 0.5mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don’t miss any recipes!Subscribe to Grits and Pinecones.

    *This post was updated on February 19, 2021, to add some new photos, more helpful tips, and the answers to frequently asked questions. No changes to the recipe itself. 

    « Twice Baked Potatoes Three Ways
    Corned Beef and Cabbage Egg Rolls »

    Reader Interactions

    Comments

    1. Robyn

      June 06, 2018 at 9:32 pm

      I love this recipe. It’s a year-round favorite. I made a couple of alternations to my own version that came out quite well. Rather than blending it down with a food processor, I cut a good portion of the potatoes smaller and then also cooked this for about 4 hours in the crockpot. The result was having the vegetables cook down into a potage more naturally. I mashed a few of the potatoes against the side of the crockpot with a wooden spoon at the end to get a thicker soup. But the cooking method did most of the work. The result is more of a rustic, thick soup. Also, at the end, rather than 2 cups of whole milk, I used one cup of half & half. The calories on the dairy were equivalent to the original recipe. But the higher concentration of milk fat gave it more flavor.

      Reply
      • Gritsandpinecones

        June 06, 2018 at 9:38 pm

        Hi Robyn,
        Thanks so much for sharing your changes and I am so glad you liked the soup. It’s a year-round of favorite of my family’s too! I’ve never cooked it in the crockpot, but that sounds like a great idea!
        Thanks again for sharing!
        All my best,
        Sharon

        Reply
        • Kim

          January 05, 2022 at 7:26 pm

          5 stars
          Grew up with this recipe.Yummo!!!!!!

    2. Tracy

      March 04, 2018 at 1:06 am

      Can I leave potatoes in chopped form not blended. I like mine chunky

      Reply
      • Gritsandpinecones

        March 04, 2018 at 3:39 pm

        Hi Tracy, sure if that’s the way like it. You might want to mash just a few so that it will have a creamy consistency. I hope you enjoy the soup, it’s one of our favorites.
        All my best, Sharon

        Reply
    3. Kerri Mohar

      September 21, 2017 at 1:06 pm

      My sweet friend brought me a batch of this tasty soup after I had jaw surgery. I ate it all by myself and it was fantastic. I highly recommend it if you want a savory, “stick to your ribs” kind of soup. It really hit the spot when I wasn’t feeling very well.

      Reply
      • Gritsandpinecones

        September 23, 2017 at 12:58 pm

        Hey Kerri,
        Thank you so much for your kind words. I’m so glad you enjoyed the soup!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie
    • Easy Old-Fashioned Southern Peach Cobbler

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 630Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    25700 shares