Irish Style Vegetable Soup
This easy homemade Irish vegetable soup is one of the best country vegetable soup recipes I’ve ever tried. It’s simple to make, makes for a great lunch and you can feel good knowing that it’s really healthy, too.
Whenever I’m craving a taste of home, my homemade Irish farmhouse style vegetable soup is the perfect recipe for me to whip up. It’s a real bowl of comfort!
Paired with freshly made Irish brown bread or Irish soda bread, this thick and creamy classic vegetable soup is not only delicious but healthy, too. It’s the perfect food to warm your bones on a cold winter’s day.
While you may be more accustomed to eating chunky soups, Irish soup tends to be lump-free, thick, creamy and smooth. Kids generally like it better and so does bread, which readily sops up all the tasty goodness!
Why This Recipe Works
- This recipe is very simple to make, which is one of my favorite things about it.
- I’ve been known to make it quickly in the morning so that I can have it for lunch. I’ll put the rest into a large air-tight bowl and eat it for lunch the rest of the week, too.
- After many iterations of this recipe, I think it’s by far the best homemade vegetable soup recipe I’ve tried. And I’ve tried a lot of veggie soup recipes!
Ingredients
- Potatoes: Thicken the soup and create a starchy base
- Carrots, Leeks, Onion and Celery add the perfect balance of vegetable flavor
- Vegetable Stock (or vegetable broth) adds depth of flavor instead of just cooking the vegetables in plain water. You could also use chicken stock if that’s all you have on hand.
- Minced Garlic: Don’t leave this out! It adds just a little something extra that really rounds out the flavors.
Variations
- Make this soup vegan or dairy-free by omitting the butter at the beginning and using vegan butter or olive oil instead.
- Add in other root vegetables such as turnip or parsnips for a slightly different flavor profile.
Instructions
- Place butter in a large pot or Dutch oven and heat over medium heat until melted.
- Add in the leeks, potatoes and onions and fry for 2 minutes until aromatic. Drop the temperature to medium-low and allow the vegetables to sweat for 8 minutes, until the onions are translucent.
- Add in the carrots, celery and vegetable stock.
- Cook for 20 minutes until the potatoes and carrots are soft and tender.
- Use an immersion blender to puree the soap until thick and creamy. Alternatively, if you only have a food processor, Vitamix or Ninja, you can puree the soup in 2 batches—season with salt and black pepper to taste.
TIP
When dealing with hot liquid, be sure that the air vent in your blender is open to avoid a vacuum being created and hot liquid exploding everywhere. Loosely cover the air vent with a towel while the blender is on.
Storage
Store the soup in an airtight container in the fridge for up to 7 days. Alternatively, in an airtight container for up to 6 months. Just be sure to leave enough space for the liquid to expand.
Frequently Asked Questions
Add a quarter cup of heavy cream before pureeing to make this soup extra creamy. You can also just serve it with a splash of cream on top.
If you are looking for the perfect heart warming soup, that tastes like what you’ve been served in Irish pubs, then look no further! Whether you’re just looking for a healthy lunch or something to serve for St.Patrick’s Day, I know you’ll love this Irish vegetable soup.
This soup truly tastes like my childhood in Ireland and I’m so happy that I’ve finally been able to recreate a taste of home that I’ve missed for too long.
Irish Vegetable Soup
Ingredients
- 1 tablespoon butter
- 1 clove garlic minced
- 1 onion diced
- 1 leek sliced
- 2 large potatoes peeled and diced
- 3 large carrots peeled and cut into coins
- 3 stalks celery chopped
- 32 ounces vegetable stock
- ½ teaspoons salt or to taste
- ¼ teaspoons pepper to taste
Instructions
- Place the butter in a large pot and place over a medium high heat.
- Once the butter has melted, add the garlic, onion, potato, and leek. Fry for 2 minutes until aromatic, then cover and sweat for 8 minutes.
- Add the stock, carrots, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
- Season with a salt and pepper to taste
- Blitz with a food processor or a hand blender to get a thick, creamy and smooth soup.
