Irish Root Soup

Irish Root Soup

Erincorks 2

"A hearty potato soup that goes great with soda bread and an Irish stout."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
  2. Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
  3. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
  4. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
  5. Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
  6. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
  7. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
  8. Season with salt and pepper; top with Cheddar cheese to serve.



I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. I made everything in one pot - cooked the carrots with the potatoes after adding 4 cup...

This was delish! The only thing I can think of suggesting is step #5, I would have put that whole batch in that step back into the pot as is, with dividing and pureeing. There were a few chunks ...

This tastes like liquid baked potatoes in the best way. My 7 year old declared it the tastiest thing she's ever eaten. High praise, trust me! I left off the cheddar cheese and used chicken stock...

While I find dishes that are not spicy bland, the people I served loved this soup. It is now on our family menu. The puree carries a good flavor, is not too heavily or exclusively potato, and ke...

I liked cooking this soup. However the puree procedure is WAY too complicated and long for me. I put the carrots and the potatoes in at the same time and cooked it. Then I pureed the whole soup....

This soup is such a delicious comfort food that my family craves and I have to make it at least twice a month no matter what the season is. I've made it with both vegetable stock and chicken st...

Phenomenal! I had to make some substitutions based on what I had but but the general flavor was the same. I used coconut oil as my cooking oil, chicken stock instead of vegetable, and threw in a...

Five stars! And I don't take those lightly.

What a nice way to warm up on a cold day! We loved this soup! I reduced the amount of butter and substituted EVOO instead and at the end, when it was time to puree it, I just used my immersion ...