Irish Potato Soup – You ever have one of those meals that take you straight back to a specific moment? That’s what Irish potato soup does for me. I still remember sitting at my grandma’s kitchen table, watching her stir a big pot of soup on the stove. She didn’t use a recipe—just a pinch of this and a splash of that—and yet it always came out perfect.
She’d tell me stories while the bacon sizzled, usually about her own childhood on a farm, where potatoes were the star of nearly every meal. “Potatoes,” she’d say, “are the food of the people. You can always make something out of them.” And boy, was she right.
Now, whenever I make this soup, I think of her. It’s simple, cozy, and unapologetically old-school. Plus, it’s so easy to whip up, even on a busy weeknight. Just don’t skip the bacon—that’s non-negotiable.
Why You’ll Love This Irish Potato Soup Recipe?
This isn’t just a bowl of soup; it’s a bowl of pure comfort. It’s creamy without being heavy, with smoky bacon and tender potatoes giving it the kind of flavor that warms you from the inside out.
But the real magic? It’s ridiculously simple to make. You don’t need any fancy tools or ingredients, just a pot, a skillet, and some kitchen staples. It’s also super versatile. Pair it with crusty bread for dinner, or serve it as a starter at your next family gathering. Either way, it’s guaranteed to hit the spot.
Ingredient Notes:
Let’s talk ingredients. They’re basic, but each one does something important:
- Bacon: Smoky, crispy, and basically the flavor backbone of this soup. Plus, cooking the veggies in bacon grease? Genius.
- Potatoes: Russet or Yukon Gold work best. They’re starchy enough to make the soup creamy without needing a blender.
- Onion and Celery: These add a savory depth of flavor. The celery also gives a subtle crunch that’s surprisingly satisfying.
- Evaporated Milk: The key to that creamy texture without it feeling too rich. You could use regular milk, but trust me, this is better.
- Salt and Pepper: Simple but essential. Seasoning is where the magic happens, so don’t skimp.
How To Make Irish Potato Soup?
This is one of those recipes that feels almost too easy. Follow these steps, and you’ll have a pot of deliciousness in no time.
- Cook the Bacon:
Start by cooking the bacon in a large skillet over medium-high heat. Flip it occasionally to get that perfect crispiness. Once it’s done, transfer the bacon to a plate lined with paper towels. Crumble it up once it cools—you’ll want those crunchy bits for topping later. And don’t toss the bacon grease! That’s where the magic starts. - Sauté the Veggies:
Toss the chopped onion and celery into the skillet with the bacon grease. Sauté over medium heat until the onion is translucent and the celery is tender. It should take about 5–7 minutes, and your kitchen will smell incredible by this point. Drain off any excess grease, but leave a little—it’s flavor gold. - Cook the Potatoes:
Transfer the onion and celery to a large pot. Add the cubed potatoes and pour in enough water to cover them, leaving about an inch at the top. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for about 15 minutes. Stir occasionally to keep the potatoes from sticking to the bottom. - Add the Milk:
When the potatoes are fork-tender, stir in the evaporated milk. Lower the heat to a gentle simmer and let it warm through, stirring frequently. This is where the soup starts to come together—creamy, hearty, and oh-so-good. - Season and Serve:
Taste the soup and season it with salt and pepper to your liking. Stir in the crumbled bacon just before serving so it stays crispy. Ladle the soup into bowls, garnish with more bacon or a sprinkle of parsley if you’re feeling fancy, and enjoy every warm, comforting bite.
Want To Save This Recipe?
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to keep the soup creamy and smooth.
- Freeze: This soup freezes surprisingly well! Leave out the bacon before freezing—it can get soggy. Add freshly cooked bacon when reheating for the best flavor.
Variations and Substitutions:
Want to mix it up? Here are a few ideas:
- Vegetarian Option: Skip the bacon and use olive oil or butter for sautéing the veggies. A sprinkle of smoked paprika can mimic that smoky flavor.
- Cheesy Upgrade: Stir in some shredded cheddar or Parmesan for an extra layer of richness.
- Herbaceous Twist: Add a bay leaf or fresh thyme while the soup simmers for a more aromatic flavor.
- Spicy Kick: Toss in a pinch of cayenne or red pepper flakes for a subtle heat that pairs perfectly with the creamy base.
What to Serve with Irish Potato Soup?
This soup is amazing on its own, but it’s even better with the right sides:
- Crusty Bread: Perfect for soaking up every creamy drop.
- Side Salad: A fresh, tangy salad adds a nice balance to the richness of the soup.
- Grilled Cheese: Because soup and grilled cheese are a match made in heaven.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely. It actually tastes even better the next day as the flavors have time to meld. Just reheat it gently to avoid overcooking the potatoes.
Can I use regular milk instead of evaporated milk?
You can, but the soup won’t be as creamy. If you’re using regular milk, consider adding a splash of heavy cream for that extra richness.
Can I add other vegetables?
Totally! Carrots, leeks, or even peas would work beautifully in this soup. Just make sure to chop them small so they cook evenly.
And that’s it! A simple, comforting Irish potato soup that’s guaranteed to warm you up on even the chilliest days. Give it a try, and let me know how it turns out. Did you add your own twist? I’d love to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Irish Potato Soup
Ingredients
- Bacon: 1 1-pound package, chopped
- Vegetables: 1 medium onion chopped, 1 cup celery (chopped)
- Potatoes: 6 medium-sized scrubbed and cubed
- Evaporated Milk: 2 12-fluid ounce cans
- Seasoning: Salt and black pepper to taste
Instructions
Cook the Bacon:
- In a large, deep skillet, cook the chopped bacon over medium-high heat until it is crisp and golden brown, approximately 10 minutes. Turn occasionally to ensure even cooking. Remove the cooked bacon from the skillet, drain on paper towels, and crumble once cooled. Reserve the bacon grease in the skillet.
Sauté the Vegetables:
- Add the chopped onion and celery to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onions are translucent and the celery is tender. This process should take 5–7 minutes. Drain any excess grease from the skillet once the vegetables are cooked.
Cook the Potatoes:
- Transfer the sautéed vegetables to a large pot. Add the cubed potatoes and pour in enough water to cover all but the top inch of the potatoes. Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer for approximately 15 minutes, stirring occasionally to prevent sticking.
Incorporate the Milk:
- When the potatoes are tender enough to be easily pierced with a fork, stir in the evaporated milk. Reduce the heat to low and continue to cook the soup, stirring frequently to prevent scalding, until the mixture is evenly heated, about 5–7 minutes.
Season and Serve:
- Taste the soup and season with salt and black pepper according to preference. Stir in the crumbled bacon just before serving to retain its crisp texture. Ladle the soup into bowls and serve hot, garnished with additional bacon bits or fresh parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
