<< Back

Irish Potato Soup


Helen’s version of a Southern Living Recipe (March 1999)

Makes at least 11 cups


3-4 pieces bacon

1/4c Butter

1 medium Onion – thinly sliced

3 small Leeks – washed and thinly sliced

4 large Baking Potatoes – peeled and cut into uniform chunks

3 (14.5oz) cans Chicken Broth

1t Salt

1t Pepper


Fry bacon in dutch oven over medium heat.  Remove bacon and keep fat. Add butter. Stir in onion and leek.  Cover and cook 10-15 minutes or until limp.  Stir in potatoes. Cover and cook for 10-15 minutes stirring occasionally.  Stir in broth, salt and pepper; bring to a boil.  Reduce heat and simmer for 30 minutes or until potato is tender.  Use a hand-held blender to liquefy the entire batch.


Serve with shredded cheese and bacon bits.


Okay to make a day ahead. It’s just as good the next day!