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Creamy Hearty Irish Potato Soup

creamy hearty Irish potato soup - featured image
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A comforting and creamy Irish potato soup featuring potatoes, leeks, smoky bacon, and Irish cheddar cheese. Perfect for cozy winter evenings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes, peeled and diced
  • 2 medium leeks, cleaned and sliced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 garlic cloves, minced
  • 4 cups (960ml) chicken or vegetable broth (low-sodium preferred)
  • 1 cup (240ml) whole milk or half-and-half (or dairy-free milk)
  • 1 cup (100g) shredded Irish cheddar cheese (optional)
  • 4 slices bacon, cooked and chopped
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions or chives, for garnish

Instructions

  1. Peel and dice the russet potatoes into roughly 1-inch cubes. Clean the leeks thoroughly by slicing lengthwise and rinsing under cold water. Slice leeks thinly, dice carrots and celery. Prep time about 10-15 minutes.
  2. In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add leeks, carrots, and celery, cooking gently for 6-8 minutes until softened but not browned. Stir often. Add minced garlic and cook for another minute until fragrant.
  3. Add diced potatoes and 4 cups of chicken or vegetable broth. Stir to combine. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook for 20 minutes or until potatoes are tender.
  4. While soup simmers, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. Set aside.
  5. Remove about one-third to half of the soup and blend until smooth using an immersion blender or regular blender. Return blended portion to pot and stir well for creamy yet chunky texture.
  6. Stir in 1 cup of whole milk or half-and-half, followed by 1 cup shredded Irish cheddar cheese. Keep heat low to melt cheese smoothly. Add thyme, then season with salt and black pepper to taste. Simmer for another 5 minutes, stirring gently.
  7. Ladle soup into bowls and garnish with crispy bacon and chopped green onions or chives. Serve hot.

Notes

If soup is too thick, add more broth or milk to reach desired consistency. If too thin, simmer uncovered to thicken. For chunkier texture, mash potatoes instead of blending. Use Yukon Gold potatoes for creamier texture without blending. Kerrygold butter enhances flavor. Check broth labels for gluten-free options. Bacon and cheese add sodium, season carefully.

Nutrition

Keywords: Irish potato soup, creamy potato soup, hearty soup, comfort food, winter soup, bacon soup, leek soup, cheddar cheese soup

Find it online: https://yumnode.com/creamy-hearty-irish-potato-soup-recipe-easy-comfort-food-for-winter/