Ladies and gentlemen, today I want to share with you a recipe that will transport you straight to the heart of Ireland. A dish so hearty, so savory, and so comforting that just one spoonful will have you feeling like you’re sitting in a cozy pub in Dublin. I present to you my Irish-Style Potato Onion Soup Recipe.
Now, let me tell you, this is not your typical soup. This recipe is an absolute game-changer. It’s packed with fresh chives, lean bacon, and all-purpose flour that give it an undeniably rich and delicious flavor. The dried thyme and celery seed add a unique depth of flavor that will tantalize your taste buds. But don’t just take my word for it. Try it out for yourself.
This soup is perfect for those chilly winter evenings when all you want is something warming and satisfying. It’s also incredibly versatile and can be enjoyed as a main course or as a side dish. Plus, it’s easy to make using ingredients that you likely have on hand.
So go ahead and cozy up with a steaming bowl of Irish-Style Potato Onion Soup tonight – I guarantee it won’t disappoint!
Why You’ll Love This Recipe
Looking for a delicious and hearty soup to warm you up on cold winter nights? Look no further than this Irish-Style Potato Onion Soup recipe. Not only is it a traditional Irish dish that has been enjoyed for hundreds of years, but it is also incredibly flavorful and comforting.
One reason why you’ll love this soup is its simplicity. Made with just a handful of basic ingredients like potatoes, onions, and butter, it’s easy to whip up in no time. Plus, the recipe can be easily adjusted to suit your taste preferences by adding in other veggies or seasonings.
But the real star of this soup is the rich and savory broth. Made with chicken or vegetable stock, dried thyme, and celery seed, it gets its depth of flavor from slow-cooking lean bacon and fresh chives. This creates a broth that is both robust and comforting.
Another great thing about this recipe is its versatility. It can be served as a starter before a meal or as the main course accompanied by some crusty bread. And if you’re feeling adventurous, you can even add a splash of Guinness for an extra layer of flavor.
Lastly, this recipe is perfect for anyone on a budget as it requires few ingredients and won’t break the bank. It’s also an excellent way to use up any leftover potatoes or onions you may have lying around.
With its simple but satisfying ingredients and rich and hearty flavor, this Irish-Style Potato Onion Soup recipe is sure to become a household favorite. So grab your apron, fire up the stove, and get ready to enjoy a bowl of comfort food at its finest!
- 2 lbs. potatoes, peeled and sliced into 1/4-inch pieces
- 2 large yellow onions, diced
- 3 cups unsalted vegetable stock
- 3 cups milk
Aromatics & Flavorings:
- 4 Tbsp. butter, divided
- 1 medium yellow onion, peeled and thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 1 Tbsp. dried thyme
- 1/2 tsp. celery seed
- Fresh chives for garnishing
- 2 slices of lean bacon for extra flavor
Note: Using unsalted butter allows you to control the sodium content of the soup.
Substitutions and Variations:
- For a twist on the traditional Irish recipe, try incorporating some Guinness into the recipe for some extra depth of flavor.
- If you prefer a vegetarian option, use vegetable stock instead of chicken or beef stock.
- You can also add greens such as kale or spinach to make the soup more colorful and nutritious.
The Recipe How-To
Now that we’ve got our ingredients ready, it’s time to start cooking this delicious Irish-style potato onion soup. Here’s how:
Step 1: Preparing the Vegetables
- Peel and slice two pounds of potatoes into small pieces and set them aside.
- Thinly slice two medium-sized yellow onions and set them aside as well.
Step 2: Cooking the Onions
- In an 8-quart stockpot, melt 4 tablespoons of unsalted butter over low heat.
- Add sliced onions and lean bacon (if using) to the pot and cook gently until the onions are soft and translucent, stirring occasionally for about 10 minutes.
- Increase the heat to medium-high and continue cooking for another 10-15 minutes until the onions turn a deep golden brown color, stirring occasionally.
Step 3: Adding in Potatoes
- Add the sliced potatoes to the pot and stir well.
- Pour in enough vegetable or chicken stock (3-4 cups) to cover the vegetables, along with 3 tablespoons of all-purpose flour and 1 teaspoon each of dried thyme and celery seed, combining everything well.
Step 4: Simmering the Soup
- Bring the soup to a boil, then reduce the heat to a simmer.
- Let simmer for 30-35 minutes until the potatoes are tender.
Step 5: Pureeing the Soup
- Remove from heat and let cool slightly before pureeing in batches in a blender or food processor until smooth.
- Return to pot, then stir in 3 cups of whole milk, heating gently over low heat until warmed through.
Step 6: Serving
- Serve hot with some crusty bread on top or sprinkle some fresh chives over it for a lovely garnish.
Enjoy your tasty and hearty Irish-style potato onion soup!
Substitutions and Variations
If you want to switch things up in this Irish-style potato onion soup recipe, there are a few substitutions and variations you can try.
– Vegetarian Friendly: To make this soup vegetarian-friendly, substitute the lean bacon with olive oil or omit it entirely.
– Gluten-Free: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour or omit it entirely.
– Low-Carb: For those wanting to reduce carbs, you can replace potatoes with cauliflower or zucchini. This would make the soup a little lighter, but still delicious.
– Creamy Soup: If you’re looking for a creamier version of this soup, try using heavy cream or half-and-half instead of milk. You may also want to add some sour cream to give it an extra tangy flavor.
– Spicy Soup: For a spicy twist, add some red pepper flakes to the soup while cooking. This will give the soup a little heat and depth of flavor.
– Beer-Based Soup: To add a distinctive touch of Ireland to this recipe, try adding a bottle of Guinness beer. It will give the soup a deep, rich flavor that’s perfect for any occasion.
As you can see, there are many ways to adjust this recipe to fit your preferences. Whether you prefer a creamy or spicy soup, there is always room for variation and experimentation in cooking. Try different ingredients and see how they affect the overall taste and experience of your dish.
Serving and Pairing
This Irish-style potato onion soup is a perfect dish for a comforting lunch or dinner on a chilly day. For the optimal experience, serve the soup hot and garnish it with freshly chopped chives and a sprinkling of lean bacon crumbles.
Pair the soup with some warm crusty bread to sop up every last drop of flavor in the bowl. A hearty loaf of Irish soda bread or French baguette is an excellent option that will complement the flavors in the soup.
If you want to make your meal more filling, you can add some protein to your plate. A piece of grilled chicken breast, sliced beef, or lamb chops would work well as an addition to this dish. Alternatively, if you’re a vegetarian, roasted vegetables like carrots or Brussels sprouts would make an excellent accompaniment.
As for beverages, a pint of Guinness or another Irish stout can be a great match for this soup due to its traditional Irish roots. However, if beer isn’t your thing, red wine can also complement the rich flavors in the dish nicely.
When it comes down to it, this potato onion soup is versatile enough that it can pair well with numerous side dishes and drinks. However, if you’re trying to recreate an authentic Irish dining experience, opt for classic pairings like soda bread and Guinness!
Make-Ahead, Storing and Reheating
If you’re planning to make this Irish-style potato onion soup for a crowd, it’s possible to make ahead and store properly. This soup recipe can be prepared in advance, stored in the refrigerator for up to 3 days or frozen for up to 1 month. Just make sure that you cool the soup completely before refrigerating or freezing. And when reheating, warm it up slowly over low heat rather than heating it too quickly, which can result in an undesirable texture of the potatoes.
To reheat, use the stovetop method, simply transfer the soup back to a pot and place it over low heat. Warm it slowly stirring occasionally until heated through. You may need to add more stock if the soup has thickened in the refrigerator or freezer.
Alternatively, you can use a microwave-safe container and heat it up in the microwave on high power for about 2-3 minutes. Stirring often after each minute until heated through. Just bear in mind that microwaving can lead to unevenly heated food, so remember to stir and check frequently and use a microwave-safe dish with a lid that you can easily remove.
If you’ve got leftovers after reheating once or cooked batches in advance, store them properly by cooling them down quickly and placing them in airtight containers. For longer storage of leftovers or make-ahead portions, label your containers with cooking date to avoid confusion with expiry dates – freeze them as soon as possible.
Refrigerated soup leftovers are only good for three days once cooked, while frozen ones last from one to two months depending on how well they’re stored. When you want to serve these again, defrost them slowly overnight in the fridge before reheating.
Tips for Perfect Results
For a perfect Irish-style potato onion soup, there are several tips to bear in mind. Firstly, when cooking the onions, it’s crucial to let them cook gently until they turn a rich caramel color. This process will give the soup its deep flavor and characteristic sweetness.
Secondly, using good-quality stock can make a big difference in the taste of the soup. I recommended using vegetable or chicken stock instead of water to add more depth and richness to the soup. If you prefer a more robust flavor, you could also try using beef stock.
Thirdly, be careful not to overcook the potatoes. Overcooking can cause them to break down and turn mushy, which will affect the texture of the soup. For best results, boil the potatoes until they’re almost tender and then add them to the soup.
Fourthly, don’t skimp on butter or olive oil when cooking this recipe. Adding an ample amount of butter or olive oil will give your soup that extra richness and creaminess that makes it truly delicious.
Fifthly, if you want to make an Irish-style potato onion soup with a twist, try adding some finely chopped lean bacon when cooking the onions. The bacon adds an extra layer of smokiness that pairs perfectly with the richness of the soup.
Sixthly, for those who love beer: you can replace part of the vegetable stock with Guinness beer (brewed in Ireland) to give that additional traditional Irish taste.
Finally, don’t skip garnishing with fresh chives at the end! Fresh chives provide a pop of freshness that offsets the deep flavors of the soup and are a great finishing touch.
Now that you have mastered Irish-Style Potato Onion Soup recipe, it is common to have questions and curiosities about different aspects of the cooking process. Here in the FAQ section, I will answer some of the frequently asked questions, from what the difference is between Irish-style and French onion soup to how to make this recipe in a slow cooker with Guinness.
What is the difference between onion soup and French onion soup?
There is a distinction between onion soup and French onion soup. Onion soup involves using various types of onions while French onion soup primarily uses yellow onions. Additionally, French onion soup is exclusively made with beef stock while other types of stock or broth can be used in onion soup.
What is Julia Child’s recipe for French onion soup?
To make a savory and hearty British onion soup, we’ll need a combination of butter and light olive oil or fresh peanut oil to sauté our star ingredient: thinly sliced onions. With a sprinkle of salt and sugar to aid in browning, we’ll cook the onions until they’re golden brown and caramelized. Then, we’ll add in a little bit of flour to thicken the soup as we pour in the beef stock, followed by a generous amount of Cognac, Armagnac, or other fine brandy, and a cup of dry white French vermouth. Let’s get started on this classic recipe!
What is the best thickener for potato soup?
To thicken up the soup, I like to make a slurry by mixing cornstarch with water or some chicken stock from the soup. Once the soup is gently simmering, I add the slurry to it and whisk it in. You’ll notice the soup thickening up almost right away.
How do you make potato soup not gluey?
When preparing soup, the potatoes can potentially make the broth overly thick and slippery. To prevent this from happening, I suggest using a potato masher or a large fork to blend the potatoes into the soup. Alternatively, running the solid ingredients of the soup through a food mill can also help crush them and avoid sliminess.
In conclusion, this Irish-Style Potato Onion Soup recipe is a must-try for anyone who loves traditional Irish flavors. Even those who are not familiar with Irish cuisine will fall in love with the rich and hearty taste of this soup. The combination of potatoes and onions creates a creamy texture that is both satisfying and comforting, making it a perfect option for cold winter nights.
Not to mention, this recipe features several substitutions and variations that allow you to customize the soup to your liking. You can add bacon for a smoky flavor or guinness for an extra depth of taste. And with its easy-to-follow instructions, even those who are new to cooking can create a delicious bowl of Irish-inspired soup.
Whether you’re looking for something to serve as a side dish or as a main course, this soup fits the bill. Just make sure to save some leftovers as they taste even better the following day.
In the end, I strongly recommend giving this recipe a try. Trust me; once you do, it’ll become a staple in your recipe box, guaranteed to please your guests every time. So grab your favorite pot, cook up some potatoes and onions, and sit back and enjoy a bowl of hearty Irish-style goodness.
Irish-Style Potato Onion Soup Recipe
- 4 tablespoons butter
- 1 medium yellow onion, peeled and sliced
- 2 lbs potatoes, peeled and sliced
- 3 cups milk
- 5 1/2 cups chicken stock (or use canned)
- 1/4 cup chopped fresh chives
- 1/2 teaspoon celery seed
- 1/4 teaspoon dried thyme, whole
- 1 cup light cream
- salt & freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chopped fresh chives
- 6 slices lean bacon, crisply fried and chopped
- Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
- Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
- Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
- Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
- Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.