Irish Potato Soup

Vickie’s Easy Irish Potato Soup

Gary and I have been delving into our Celtic roots and trying some of Scotland and Ireland’s dishes.

This is a recipe I stumbled on one day from a BBC cooking show. We’ve tweaked the ingredients a little, just to update it for our own taste. And that allowed us to modify the original preparation and cooking process to make fixing this soup a little easier and less time consuming.

I guess you’ll have to call this an Americanized version of Irish potato soup, for busy families.

Preparation time: About 1 hour
Serves: 6


  • 4 medium potatoes
  • 1 small onion
  • 3 c. chicken stock
  • 2 c. whole milk (or 1 small can of cream)
  • 1 tbspn butter
  • 1 tblspn parsley
  • 1 tspn salt
  • 1 tspn pepper


  • Peel and dice the potatoes into 1 inch cubes (or smaller).
  • Dice the onion.
  • In a medium sauce pan, melt butter and saute the onion for about 5 minutes.
  • Add the potatoes, coating thoroughly with the butter and onion.
  • Add the Chicken stock and stir the base together.
  • Cover and gently cook potatoes until soft. (don’t let them get browned).
  • Add the milk, salt and pepper.
  • Stir frequently and cook over medium heat for approximately 30 (don’t let the mix boil).


  • Serve warm.
  • Using a ladle, spoon soup into bowls (makes about 6 bowls).
  • Decorate with a pinch of parsley.


  • Add in your favorite vegetables to add color to the soup. Broccoli and carrots are good options.
  • Add in some bacon bits to give the soup a southern country flair.
  • Once the soup is in a bowl, add a dab of heavy cream on top.

© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2019 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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