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A warming bowl for rainy evenings

This Irish Potato Soup is all about comfort: creamy texture, tender potato chunks and a gentle thyme-scented aroma that fills the kitchen. A practical tip before you begin — use a sharp chef’s knife to dice the russets evenly so they cook through at the same rate. For a smoky alternative that leans into Irish flavors, consider pairing with a recipe like Irish bacon and cabbage potato soup on a chilly day.

What makes this simple soup shine

This version balances ease and flavor: a short sauté builds savory depth, simmering the potatoes concentrates the starch for body, and a splash of heavy cream adds luxurious silkiness without masking the vegetables. It’s versatile enough for weeknight dinners or a casual dinner party and scales well if you want leftovers.

Little joys in this recipe

Quick highlights

Comforting, creamy texture with tender potato bites
Minimal hands-on time after the initial sauté
Easily customized with toppings like cheddar and bacon
Uses basic pantry staples and a single pot for cleanup

Broad cooking flow at a glance

Start by prepping all produce, then soften onions, leeks, celery and carrots to release sweetness. Add garlic and thyme briefly, pour in broth and simmer until potatoes are tender, mash or blend to your preferred consistency, finish with cream and cheese, then garnish. If you like richer cheddar-forward bowls, compare techniques used in this cheddar garlic herb potato soup to boost cheesiness.

Smart prep notes before you cook

Peel and dice the potatoes into roughly 1/2- to 3/4-inch cubes for even cooking.
Trim and thinly slice leeks carefully — rinse thoroughly to remove hidden grit.
Measure the broth and cream ahead of time so you can finish the soup quickly once the potatoes are soft.
Cook the bacon first and reserve the fat for sautéing vegetables if you want extra savory depth.

All ingredients you’ll need

Irish Potato Soup
4 large russet potatoes (peeled and diced), 2 tablespoons unsalted butter, 1 medium onion (finely chopped), 2 carrots (peeled and diced), 2 celery stalks (diced), 4 cups vegetable or chicken broth, 1 cup heavy cream, 2 garlic cloves (minced), Salt and freshly ground black pepper (to taste), 1 teaspoon dried thyme, 2 tablespoons fresh parsley (chopped (for garnish)), 1 cup shredded cheddar cheese, 4 slices of cooked bacon (crumbled), 1/2 cup leeks (sliced)

This ingredient lineup is straightforward and pairs well with heartier additions found in a sausage potato soup if you want to make a meaty variation.

Ingredient swaps and quality advice

Use low-sodium broth so you can control final saltiness.
For dairy-free, substitute the heavy cream with full-fat coconut milk (note flavor change).
Yukon Gold potatoes can be used for a naturally creamier finish, but russets give the classic fluffy melt.
Fresh thyme can replace dried — use three times the amount of fresh for the same intensity.

Step-by-step cooking method

Step 1: Prep Your Vegetables
Peel and dice the russets into even pieces; chop the onion, carrots, celery and slice the leeks. Mince the garlic and crumble cooked bacon; grate the cheddar and chop parsley so everything is ready for a smooth workflow.

Step 2: Sauté the Aromatics
In a large pot over medium heat, melt 2 tablespoons unsalted butter. Add the onion, leeks, carrots and celery and sauté until softened and beginning to color, about 6–8 minutes. Stir occasionally to prevent browning.

Step 3: Cook the Potatoes
Add the diced potatoes, minced garlic and 1 teaspoon dried thyme to the pot. Pour in 4 cups vegetable or chicken broth, bring to a simmer, and cook until potatoes are fork-tender, 12–15 minutes.

Step 4: Blend or Mash (Optional)
For a chunkier soup, gently mash some potatoes with a potato masher. For a creamier, uniform texture, use an immersion blender to puree part or all of the soup, leaving some chunks for body.

Step 5: Add Cream and Season
Reduce heat to low and stir in 1 cup heavy cream and 1 cup shredded cheddar cheese until melted and smooth. Season with Salt and freshly ground black pepper to taste. Warm through but avoid boiling to prevent the cream from separating.

Step 6: Serve and Garnish
Ladle into bowls and garnish with 2 tablespoons fresh parsley (chopped (for garnish)) and 4 slices of cooked bacon (crumbled). Add extra cheddar or a drizzle of olive oil if desired.

Times and what to look for

Prep time: 15–20 minutes (most of this is chopping)
Active cooking: 25–30 minutes total
Visual cues: vegetables should be translucent and soft before adding broth; potatoes should break easily with a fork; the finished soup should coat the back of a spoon.

Best ways to plate and enjoy

Serve this soup with crusty bread, a simple green salad, or as part of a cozy supper. It’s great for lunches, bowl meals, or an easy starter for a weeknight dinner.

Serving ideas

Bowl with toasted sourdough and a green tossed salad
Top with extra shredded cheddar and chives for a loaded bowl
Serve alongside roasted vegetables and crusty rolls
Spoon into bread bowls for a comforting presentation

Storing leftovers safely

Cool the soup to room temperature within two hours, then refrigerate in an airtight container.

Storage reminders

Refrigerate up to 3–4 days.
Freeze in portions up to 3 months; thaw overnight in fridge before reheating.
Reheat gently on the stove over low heat to avoid curdling; add a splash of broth if too thick.

Tools and time-saving shortcuts

Use a heavy-bottomed pot for even heat distribution; an immersion blender reduces cleanup. Pre-shredded cheddar saves time but freshly grated melts more smoothly.

Extra technique tips

Sauté aromatics patiently for maximum flavor.
Reserve some potato chunks before blending for texture.
If using bacon fat for sautéing, reduce butter by a tablespoon to control richness.

Flavor and dietary variations to try

Add smoked paprika and swap bacon for smoked tofu for a vegetarian smoky note; stir in a spoonful of mustard for tang; swap cream for Greek yogurt (off heat) to lighten.

Easy swaps

Dairy-free: full-fat coconut milk or cashew cream
Lower fat: half-and-half instead of heavy cream
Extra protein: add cooked shredded chicken or crumbled sausage

Nutrition per serving (approximate)

Serving size: 1 generous bowl (about 1 1/2 cups)
Calories: 420 kcal
Protein: 14 g
Fat: 22 g
Carbohydrates: 42 g

Nutrition adjustment notes

Reduce calories by substituting half-and-half for heavy cream and omitting bacon and cheese; increase protein by adding shredded chicken or a scoop of cottage cheese stirred in off-heat.

Common questions answered

Q: Can I make this soup ahead of time?
A: Yes — prepare up to the point before adding cream and cheese, cool, refrigerate, and finish when reheating by stirring in the dairy at the end.

Q: How can I make it thicker or thinner?
A: For thicker soup, blend more of the potatoes or mash a portion; for thinner, whisk in additional broth a little at a time until you reach the desired consistency.

Q: Is it okay to freeze this soup?
A: Freeze before adding cream and cheese for best results; when reheating, add dairy after thawing and warming to maintain texture.

Q: Can I leave the leeks out if I don’t have them?
A: Yes — substitute extra onion or a shallot, but leeks add a mild onion-like sweetness worth including when available.

Try it warm — you’ll be glad you did

Give this Irish Potato Soup a try tonight — it’s forgiving, satisfying and built for easy weeknight comfort. Enjoy the process and tweak the toppings to make it your own.