Irish Potato Soup

Ireland is a nation noted for its potato crop so what better to eat on Paddy’s Day than an Irish Potato Soup. Equally good all year round of course.

Typical ingredients that could well be grown fresh on any allotment. From ground to pan in under one hour makes for real garden fresh food.

Enjoy your soup!

green soup bowl

Serves 4


  • 450g/1lb potatoes
  • 1 large onion peeled and chopped
  • 2 cloves of garlic peeled and chopped
  • 1 Tbsp dried or 2 Tbsp fresh parsley
  • 1 litre/4 cups stock or water
  • 1 tbsp lard or olive oil
  • Sea Salt
  • Grated Black pepper


  1. Melt the lard in a large heavy bottomed pan or heat the olive oil.
  2. Add the the onions and garlic. Mix well then allow to fry gently.
  3. While they do, scrub the potatoes then chop them into smallish chunks. No need to peel because the best of the potato is in the layer around the skin.
  4. Add the diced potato to the pan and stir so that everything mixes well.
  5. Pour in the stock or water then bring to the boil. Note that you can choose different stock to achieve differing flavours.
  6. Add in around ¾ of the parsley then reduce the heat and simmer for 20-30 minutes. The potato should be beginning to crumble when the soup is ready.
  7. Remove from the heat and allow to cool for 10-15 minutes in the covered pan.
  8. Use a stick blender to bring the soup to your preferred consistency. Personally, I prefer to do a coarse blend so that a few potato chunks remain in the finished soup.
  9. Gently re-heat the soup to a serving temperature. Your definition of the correct one is going to differ so basically heat it to the temperature that you want to eat at.
  10. Ladle into serving bowls and sprinkle each with a little parsley.
  11. Serve with some bread and an optional pint of Guinness®

For real Irish Authenticity , serve with chunks of Irish Soda Bread done in the Irish style. (external link)

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