Irish Potato Soup

A rustic, hearty soup that is deeply rooted as an Irish comfort food. Historically valued for being affordable and customized with many different pantry staples.

Cooking Tip

If you have an immersion blender, or a stand-up blender, you can fully puree this soup to make it less rustic without hindering the bold flavors!

Yield12 cups

Serving size1.00 cup

Perfect forOne-pot

Dietary preferencesVegetarian

Ingredients

3 lb. potatoes
3 small onions (yellow preferred)
3 cloves garlic
2 tbsp. extra virgin olive oil
7 cups stock (vegetable or chicken)
2 1/2 tsp. salt
ground sage to taste
1 cup half and half

Optional: chives, scallions, cheddar cheese, bacon, bread crumbs, etc.

Directions

Wash and peel potatoes then slice into 1.5 inch chunks, place the sliced potatoes in a bowl of cold water to prevent discoloration. Peel and dice onions and garlic cloves finely.
In a stockpot heat your oil on medium heat. Once the pot is warm add your onions and sweat for about 4-5 minutes then add the garlic and cook for another minute or so.
Add stock to the onions and garlic, then drain potatoes and add them to the pot as well. Season with salt and sage at this time and get the soup boiling.
Once boiling reduce heat to a simmer, like a flavorful jacuzzi, for about 15-20 minutes. While the soup is simmering, heat up your half and half slowly in a microwave or small pot so it doesn’t curdle when adding it to the soup.
Mash the potatoes into a puree consistency with a potato masher, fork, or sturdy spoon/spatula. Bring the heat down to medium then stir in the warmed up half and half. Taste and adjust seasonings if needed.
Remove from heat and add any optional ingredients to customize your meal. Leftover soup can be covered and refrigerated for 5-7 days.

Nutrition facts (per serving)

195Calories

6.0 Total Fat (g)

2.0Saturated Fat (g)

704.0Sodium (mg)

28.0Carbs (g)

2.0 Dietary Fiber (g)

7.0Protein (g)

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