Fill partygoers’ bellies with this Irish Potato Soup recipe for St. Patrick’s Day

This hearty soup recipe is an updated version of my Traditional Irish Potato Soup recipe, and it can be doubled or tripled, making it great for a group.

When serving this soup, I like to offer toppings like green onions, cheddar cheese, crumbled cooked sausage and bacon to help make the dish even more filling. Or by using vegetable broth in place of chicken broth and cashew cream instead of milk, this soup can also be made totally plant-based. 

Irish Potato Soup

Serves 6

 

3 tablespoons olive oil

1 cup chopped onions

½ cup chopped carrots

½ cup chopped celery

½ teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon black pepper

2 pounds russet potatoes, peeled and cut into chunks

4 to 5 cups low sodium chicken bone broth, chicken broth or vegetable broth

3 cups whole milk or cashew cream

 

1. In a large 4- to 6-quart stock pot, heat the olive oil and sauté the onions, carrots, celery, thyme, salt and pepper for 3 to 4 minutes.
2. Add in the potatoes, and toss until everything is incorporated. Pour in the broth and bring it all to a boil.
3. Reduce the heat to medium and simmer, stirring every few minutes until the potatoes are completely tender.
4. Turn off the heat. Use a potato masher or immersion blender to blend the potatoes until smooth.
5. Turn the heat back on to medium-low. Add in the milk or cashew cream. Continue heating until the soup is heated through. Adjust the seasonings if desired. Serve, and allow guests to add their own toppings.

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This article was originally published in the March 2025 issue of 225 Magazine.