Irish Potato Soup Recipe

I have cooked a lot of soups over the years. Fancy ones. Complicated ones that made a huge mess and somehow still needed another pan. But this Irish potato soup is the one I return to when I want something that feels steady and honest.

It is not flashy. It does not try to impress anyone. It is built from potatoes, a little bacon, some vegetables, and time. That is it. And somehow that is exactly why it works.

The first time I made it, I expected it to be bland. I actually reached for extra spices before even tasting it. But once everything simmered together, the flavor surprised me. It was deep, cozy, and rich without being heavy.

Now I make this when the weather turns cold, when I need a reset meal, or when I just want my kitchen to smell like something good is happening.

Ingredients I Used for the Recipe

• 6 strips bacon, chopped - this adds smoky flavor and creates the base fat that everything cooks in.
• 1 small onion, diced - brings sweetness and depth as it softens.
• 2 celery ribs, diced - adds a gentle savory note and texture.
• 1 medium carrot, diced - gives a little color and natural sweetness.
• 3 garlic cloves, minced - for warmth and aroma that makes the soup feel complete.
• 1.5 to 2 pounds russet potatoes, peeled and cubed - the star of the show, they break down and thicken the soup.
• 2 tablespoons flour - helps create a lightly creamy consistency.
• 3 to 4 cups chicken broth - forms the body of the soup and carries all the flavor.
• 1/2 cup heavy cream - stirred in at the end for richness.
• Juice from 1/2 lemon (optional) - brightens the soup so it does not feel too heavy.
• 1 tablespoon chopped chives - fresh finish that wakes everything up.
• Salt and black pepper - to balance and season as you go.

This Soup Is Simple, But That’s the Whole Point

I used to think simple recipes were boring. Turns out, simple recipes are just less forgiving. You actually taste every ingredient, so each step matters.

With this soup, there is no hiding behind spices or complicated techniques. The potatoes have to be good. The bacon has to be crisp. The vegetables need time to soften, not rush.

What I love most is the texture. I do not blend it completely. I like some chunks left behind so every spoonful feels different. A little creamy, a little rustic.

If you want it silky smooth, you can do that. But I think keeping some texture makes it feel more like a traditional farmhouse soup rather than something poured out of a carton.

How to make Irish Potato Soup?

Step 1 - Cook the Bacon

Start with a large pot over medium heat. Add the chopped bacon and let it cook slowly until it gets crispy and renders its fat.

Do not rush this part. Crispy bacon equals better flavor later. Once done, remove about half and set it aside for topping.

Step 2 - Build the Flavor Base

Leave the bacon fat right in the pot. Add the onion, celery, and carrot. Cook them until soft and slightly golden.

Stir occasionally and scrape the bottom. Those browned bits are flavor gold.

Step 3 - Add Garlic and Flour

Stir in the garlic and flour. Let it cook for a minute or two so the flour loses that raw taste.

This step quietly thickens the soup later without making it feel heavy.

Step 4 - Add Potatoes and Broth

Add the cubed potatoes and pour in the broth. Bring everything to a boil, then lower to a steady simmer.

Let it cook until the potatoes are tender enough to smash with a spoon.

Step 5 - Decide Your Texture

This is where you choose your own adventure. I like to scoop out some potato chunks before blending so they stay whole.

Use an immersion blender to partially blend the soup. Do quick pulses, not a long blend.

Step 6 - Stir in the Cream

Reduce the heat and pour in the heavy cream. Stir gently and watch the soup turn velvety.

Add the reserved potatoes back if you removed some earlier.

Step 7 - Brighten and Finish

Squeeze in a little lemon juice if using. It does not make the soup lemony. It just lifts the flavor.

Stir in chives and some of the cooked bacon. Taste and season with salt and pepper until it feels right.

How I Like to Serve It

I rarely serve this soup alone. It begs for something to dunk. Bread, rolls, even crackers when I am being lazy.

The contrast matters. Creamy soup with something chewy or crusty just works.

Sometimes I add shredded cheese on top. Other times just extra bacon and chives. Once I even added a spoonful of sour cream and honestly, that was a great decision.

This soup is flexible like that. It does not get offended if you tweak it.

Tips

Choose the Right Potatoes

Use starchy potatoes like russets. They soften and break down beautifully, which naturally thickens the soup.

Waxy potatoes stay too firm and you will not get that cozy texture.

Do Not Skip Cooking the Bacon First

The bacon fat flavors the entire soup. If you cook everything in butter instead, it will still be good, just not as deep.

That one step makes a noticeable difference.

Blend Less Than You Think You Should

I made the mistake of over blending once. It turned gluey. Still edible, but not great.

Now I blend just enough to thicken while leaving plenty of texture.

Let It Sit Before Serving

This soup gets better after ten minutes off the heat. The flavors settle and the texture evens out.

I use that time to clean up and pretend I am very organized.

Add Broth When Reheating

Leftovers will thicken in the fridge. That is normal.

Just add a splash of broth while reheating to bring it back to life.

Taste As You Go

The salt level depends on your broth and bacon. Start light, then adjust.

I learned this the hard way after one overly salty batch that required an emergency potato to fix.

Why This Soup Means More Than Just Dinner

There is something grounding about making a meal like this. No shortcuts, no complicated timing, just steady chopping and stirring.

It reminds me that good food does not have to be elaborate. Some of the best meals come from ingredients people have relied on for generations.

Every time I make this Irish potato soup, it feels like slowing down for an hour and doing something real. And at the end, there is a warm pot of food that actually tastes like you cared.

That is reason enough to keep making it.