Pot of Gold Irish Potato Soup

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1/2 cup Kerrygold Irish Butter

1 medium onion, thinly sliced

3 leeks, sliced

3 stalks of celery

5 lb. bag of Yukon Gold potatoes, cut into 1 inch cubes

2 quarts chicken stock, reduced sodium (plus more if needed for desired consistency)

kosher salt

Fresh ground pepper

Kerrygold Cheddar Cheese

Toppings: Kerrygold Cheddar Cheese, crumbled cooked bacon, chopped fresh chives


Melt butter in a large saucepan over low heat; stir in onion, leek, and celery. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

*Process soup in batches in a blender until smooth stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

Serve soup in a bread bowl if desired.


For maximum potato flavor, toss cubed potatoes in olive oil, season with salt and pepper and roast in 400 degree oven until done, for about 30 minutes.

*Use an immersion blender in pot for easy clean up.

You can make this soup as chunky or smooth as you like. Add stock/broth to your veggies to your desired consistency, it will thicken up in the refrigerator.

For more potato texture in the soup, reserve 1/3 of roasted potatoes and add them to soup after blending.