Creamy Irish Potato Soup

If you need a warming Winter lunch recipe this January try this delicious creamy traditional Irish potato soup. It is so easy to make and is made with pieces of crispy streaky bacon and fresh bread. its thick, warming and delicious on a frosty cold Winter’s day.

You can watch the full recipe video below or pick up the printable recipe at the bottom of the page.

This delicious traditional Irish creamy potato soup would also work really well with the lovely Irish soda bread I posted last week. Its so delicious fresh out of the oven and would be lovely dunked into this thick hearty bowl.

If you like the sound of this lovely traditional Irish creamy potato soup then you may also enjoy some of my other recipes below. I love the traditional Irish mutton stew, you can also make it with lamb or beef. I would recommend this lovely chocolate orange brownie as a wee pudding to go with this delicious creamy Irish potato soup.

Tips for making this recipe:

  • since this recipe is so easy to make why not try making a double batch at the start of the week so you have a delicious cosy lunch all week long.
  • if you are watching the pounds this January you could try making this delicious creamy traditional Irish soup with a lower fat content of milk but be careful it will make the soup thinner. You could also use a bacon with less fat in it but the streaky bacon does add a delicious flavour.
  • the soup will keep well in the fridge if there are leftovers or if you made a larger batch.

Irish Potato Soup


  • 2 tbsp butter
  • 12 streaky bacon rashers approx
  • 900g peeled & sliced potatoes approx
  • salt & pepper to season
  • 850 ml whole milk
  • double cream optional
  • 425 ml vegetable stock


  • Preheat the oven to 160oc (fan oven).
  • Add the butter into a large soup pan and fry the bacon slices for a few minutes.
  • Add the onions and cook for 5 minutes. Remove the bacon rashers and set aside in an oven proof dish.
  • Pop the bacon into a hot oven to crisp up while you continue with the soup.
  • Add all of the sliced potatoes into the pan with the onions and stir through. Season the potatoes and onions well with the salt and pepper.
  • Pour in all of the milk and stock. Simmer the soup on a medium heat and be careful not to bring the soup to a boil.
  • Place 3/4 of the soup into a blender and blend until smooth (be very careful with hot liquids in the blender). Mash the remaining soup in the pan to create texture. You can blend it all if you wish.
  • Remove the bacon from the oven and set aside.
  • Add all of the blended soup back into the mashed soup and stir through.
  • Chop the crispy bacon pieces and add back into the soup. Leave some to sprinkle on the top of the soup.

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