Irish Potato Soup

Irish Potato Soup

18
Firewife42 0

"My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long."
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Ingredients

50 m servings 358 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
  2. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

Reviews

18
  1. 19 Ratings

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Most helpful positive review

Nice basic potato soup. I used 12 oz. of chicken broth instead of both cans of evapotated milk. At the last, I sauteed half of a huge head of cabbage with the onion, celery and a little garlic i...

Most helpful critical review

Good, but, nothing that I'd choose to make again. I like the Rue Based potato soups better.

Nice basic potato soup. I used 12 oz. of chicken broth instead of both cans of evapotated milk. At the last, I sauteed half of a huge head of cabbage with the onion, celery and a little garlic i...

This was a hit at our St. Patrick's Day pot luck today. I reduced the bacon to half a pound, and the evaporated milk to one 13 ounce can. I also substituted homemade chicken broth for the wate...

Love potato soup and I am not even Irish. I think the bacon can easlily be cut down to 1/2 pound and also use low-fat evaporated milk to cut the calories.

Made this the way I usually make potatoe soup with regular milk and velveeta cheese. I just used the idea of the bacon. We use hamburger usually. It was an instant favorite! We have made it ...

Not the best potato soup I have had but not bad either. Next time I would sub some of the evaporated milk for some chicken broth. All in all a good starter mix and one that you could play around...

This is a perfectly simple receipe. It taseted better than resturant potato soup for sure. I did add more potatos when I made it, closer to 3 lbs. It still turned out amazing!!

This was good, but needed a bit more flavor. I added a cup of shredded cabbage(cooked with the onion and celery), and a clove of garlic-minced. Also, I used chicken broth instead of water. I agr...

Good, but, nothing that I'd choose to make again. I like the Rue Based potato soups better.

Very good! Will try to get more flavor the next time i make this, yet it was so good the way it is!