There’s nothing like a homemade potato soup for comfort.
Sometimes you just need something so wholesome and delicious that it fulfills your love for simple home cooking in that moment. While I enjoy soups of all kinds, there’s something about this Irish potato and onion soup that has the perfect flavor.
It reminds me of the soups my (non-Irish) mom used to make for us kids. Perhaps it’s the simplicity of the recipe that makes it so comforting. And, if you’re on a shoestring budget then a soup like this is ideal to serve for lunch or alongside sandwiches for dinner.
If you’ve got a crowd with lots of dietary restrictions then this is a good soup to serve, too. There’s no meat, dairy, or eggs in this recipe at all. Because of this the flavors of the onion and potato really come to the foreground. But, since the onions get sautéd first, some of them sort of melt into a broth that’s almost creamy- even though there’s no cream in this recipe.
The only spices in this simple soup are salt, pepper, and bay leaves. While this isn’t unusual for many traditional Irish recipes you can add some oregano, a sprinkle of red chili flakes, or some garlic powder for a little oomph if the original recipe is too tame for you.
My favorite way to eat this soup is with some freshly cracked black pepper, a little shredded cheddar on top, and just a dash of hot sauce. Oh, and a nice piece of crusty sourdough to dip into it.
The simplicity is what makes this soup the perfect foundation for any toppings you could imagine. Or, have it plain for the throwback taste that many of us grew up on. It’s just plain good soup!
Irish Potato and Onion Soup
20m prep time
40m cook time
- 3 tablespoons olive oil
- 2 large white onions, diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock
- 3 large Yukon gold potatoes (2-3 lbs), peeled and diced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In medium stockpot heat olive oil over medium heat. Add onions and cook until translucent, about 8-10 minutes. Add flour to pan and stir. Cook for 2 more minutes.
- Add stock 1 cup at a time, stirring after each addition. Add remaining ingredients and reduce to simmer. Cover and cook for 30 minutes. Serve with crusty bread if desired.
Recipe adapted from Irish American Mom.