10 Cozy Irish Soup Recipes for St. Patrick’s Day

Did you know that soup has been a staple in Irish cuisine for centuries, warming hearts and homes alike? As we gear up for St. Patrick’s Day, what better way to celebrate than by indulging in 10 cozy Irish soup recipes that embody the spirit of this vibrant holiday?

Join me in exploring an array of comforting bowls, from Classic Irish Potato Soup to a flavorful Irish Seafood Chowder. Each recipe is crafted to not only satisfy your taste buds but also to bring a bit of that Irish warmth to your table. Get ready to embrace tradition and flavor that will make your St. Patrick’s Day truly special!

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1 Classic Irish Potato Soup

This Classic Irish Potato Soup is the epitome of comfort food. With its creamy texture and hearty flavors, it’s perfect for a cozy evening. Enjoy it with a slice of crusty bread for a satisfying meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 leeks, washed and sliced
• 3 cups chicken or vegetable broth
• 1 cup milk
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Instructions:

Begin by melting the butter in a large pot over medium heat. Once melted, add the chopped onion and leeks to the pot, cooking until they are soft and fragrant, about 5 minutes.

Next, stir in the diced potatoes and cook for an additional 2-3 minutes. This helps enhance the flavors before adding the liquid.

Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are soft and easily pierced with a fork.

Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a regular blender.

After blending, return the soup to medium heat. Stir in the milk and season with salt and pepper to taste. Heat through, but do not let it boil.

Serve the soup hot, garnished with fresh chives or parsley for added flavor and a pop of color.

Extra Tips:

1. For a richer flavor, consider adding a dash of smoked paprika or bacon bits.
2. If you prefer a chunky texture, reserve some of the potato pieces before blending and stir them back in after pureeing.
3. Make this soup a day in advance, as the flavors deepen overnight in the fridge.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 5g
• Carbohydrates: 40g
• Fat: 6g
• Fiber: 5g
• Sodium: 600mg

2 Creamy Leek and Potato Soup

Creamy Leek and Potato Soup is a comforting and hearty dish that warms your soul. With the delicate sweetness of leeks and the creaminess of potatoes, this soup is a perfect way to enjoy a cozy evening. Easy to prepare, it brings a delightful flavor that will have everyone coming back for seconds.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 3 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

Begin by heating the olive oil in a large pot over medium heat. Add the sliced leeks and sauté them gently, allowing them to soften for about 5 minutes. Stir in the minced garlic and continue to cook for another minute until fragrant.

Next, add the diced potatoes to the pot, mixing well with the leeks and garlic. Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Allow the soup to simmer for 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a standard blender in batches.

After blending, return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup over low again until warmed through, but do not let it boil.

Serve hot, garnished with fresh chives if desired. Enjoy your creamy, velvety soup!

Extra Tips:

1. For a lighter version, substitute the heavy cream with coconut milk or reduce the amount of cream added.
2. Add fresh herbs like thyme or parsley for an extra layer of flavor.
3. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 6g
• Carbohydrates: 30g
• Fat: 22g
• Sodium: 600mg
• Fiber: 4g

3 Hearty Irish Vegetable Soup

Hearty Irish Vegetable Soup is a warm and comforting dish that’s perfect for chilly evenings. Packed with fresh vegetables and hearty flavors, this soup is not only nutritious but also incredibly satisfying. It’s an ideal way to warm up and enjoy a taste of Ireland!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 cup celery, diced
• 1 medium turnip, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juice
• 2 cups green cabbage, chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and garlic, sautéing until they’re soft and translucent, about 5 minutes.

Next, add the carrots, potatoes, celery, and turnip to the pot. Cook these vegetables for an additional 5 minutes, stirring occasionally to prevent sticking. The vegetables should begin to soften slightly.

Now, stir in the dried thyme and rosemary, allowing the flavors to meld for 1 minute. Pour in the vegetable broth and the can of diced tomatoes with their juice. Bring the soup to a boil, then reduce the heat to a simmer.

Once simmering, add the chopped green cabbage to the pot. Allow the soup to simmer uncovered for about 20 minutes, or until all the vegetables are tender. Make sure to stir occasionally to help with even cooking.

Finally, season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired, and enjoy this warm bowl of Irish goodness!

Extra Tips:

1. For added depth of flavor, consider adding a splash of Worcestershire sauce or a teaspoon of miso paste.
2. Substitute any of the vegetables based on what you have on hand or to suit your taste preferences.
3. This soup freezes well, so make a big batch and save some for another day!

Nutrition Facts:

• Calories: 150 per serving
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 24g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 4g

4 Traditional Irish Coddle Soup

Traditional Irish Coddle Soup is a comforting dish that embodies the warmth of Irish cuisine. Blending hearty ingredients like sausages, potatoes, and onions, this soup is perfect for chilly evenings. Each spoonful is a taste of tradition, making it a beloved staple in many Irish households.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 6 pork sausages, sliced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the sliced sausages and cook until they are browned on all sides. This should take about 5-7 minutes.

Next, toss in the chopped onion and minced garlic. Sauté these together until the onion becomes translucent and fragrant, approximately 3-4 minutes. This step builds a flavorful base for your soup.

Now, add the diced potatoes to the pot, stirring well to combine all the ingredients. Afterward, pour in the chicken broth, ensuring the potatoes and sausages are well submerged.

Sprinkle in the dried thyme and drop in the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. This allows the flavors to meld beautifully and the potatoes to soften.

Once the cooking time is up, taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and sprinkle the fresh parsley on top for a vibrant finish.

Extra Tips:

1. For a thicker soup, mash some of the potatoes against the side of the pot before serving.
2. Feel free to add carrots or celery for extra flavor and texture.
3. This soup can be made ahead of time and stored in the fridge; just reheat before serving.

Nutrition Facts:

• Calories: 360 per serving
• Protein: 15g
• Carbohydrates: 45g
• Fat: 15g
• Sodium: 660mg
• Fiber: 5g

5 Irish Bacon and Cabbage Soup

A warm and hearty bowl of Irish Bacon and Cabbage Soup brings the comfort of traditional Irish flavors right to your table. This savory soup combines crispy bacon, tender cabbage, and flavorful broth, creating a delightful meal that’s perfect for any day of the week. Enjoy it on a chilly evening for a comforting experience, or serve it as a starter during a festive gathering.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 4 slices of thick-cut bacon, diced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 6 cups of chopped green cabbage
• 4 medium potatoes, diced
• 6 cups of chicken or vegetable broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh parsley for garnish

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the diced bacon and cook until it’s crispy and golden, which should take about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel to drain.

In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Next, add the chopped cabbage and diced potatoes to the pot. Stir them well, allowing the cabbage to slightly wilt, about 5 minutes.

Pour in the chicken or vegetable broth, and bring the mixture to a gentle boil. Reduce the heat to a simmer and incorporate the dried thyme along with salt and pepper to taste. Cover the pot and let it simmer for 20 minutes or until the potatoes are tender.

Finally, return the cooked bacon to the soup. Give it a good stir and let it heat through for another 2-3 minutes. Garnish each bowl with a sprinkle of fresh parsley before serving.

Extra Tips:

1. For added depth of flavor, consider adding a splash of apple cider vinegar or a pinch of crushed red pepper flakes.
2. Leftover soup can be refrigerated for up to 3 days; simply reheat on the stove when ready to serve.
3. This soup is also great to freeze; just make sure to let it cool completely before transferring to an airtight container.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 10g
• Carbohydrates: 30g
• Fat: 8g
• Fiber: 4g
• Sodium: 600mg

6 Rustic Irish Lamb and Barley Soup

This Rustic Irish Lamb and Barley Soup is the perfect warm and hearty dish to chase away the chill. Packed with tender lamb, wholesome barley, and a medley of fresh vegetables, this soup brings true comfort to your table. It’s an invitation to gather around and share a bowl with loved ones.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6

Ingredients:

• 1 lb lamb shoulder, cut into bite-sized pieces
• 1 cup pearl barley
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef or lamb broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bay leaf
• Fresh parsley for garnish (optional)

Instructions:

Begin by heating the olive oil in a large pot over medium heat. Add the lamb pieces and sear them until browned on all sides, which should take about 5-7 minutes. This step enriches the flavor of the soup.

Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add the onion, carrots, and celery. Sauté the vegetables for about 5 minutes until they soften and become fragrant. Then, stir in the garlic and cook for an additional minute.

Next, return the lamb to the pot and pour in the broth. Add the pearl barley, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cover the pot and allow the soup to cook for about 1 hour, stirring occasionally.

After an hour, check the barley’s texture. It should be tender but slightly chewy. If needed, you can simmer it a bit longer. Season the soup with salt and pepper to taste. Once finished, remove the bay leaf.

Serve the soup hot, garnished with fresh parsley if desired. Enjoy this delightful dish that truly captures the essence of traditional Irish cuisine!

Extra Tips:

1. For additional flavor, consider adding chopped potatoes or parsnips to the soup.
2. If you prefer, you can substitute beef for lamb for a different taste experience while maintaining the rustic nature of the dish.
3. This soup can be made in advance and freezes well; just reheat on the stove when ready to serve.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 30g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 7g

7 Stout and Beef Irish Stew Soup

This hearty Stout and Beef Irish Stew Soup is a comforting dish perfect for chilly evenings. With rich flavors from the stout beer and tender beef, it brings a taste of Ireland right to your table. Serve it with crusty bread for a complete meal.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 4 medium potatoes, cubed
• 2 cups stout beer (like Guinness)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.

In the same pot, add the onion and sauté until it’s translucent, about 4-5 minutes. Then, stir in the garlic and cook for another minute until fragrant.

Next, return the beef to the pot. Add the carrots, potatoes, stout beer, and beef broth. Mix in the tomato paste, thyme, and rosemary, and season with salt and pepper to taste.

Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 2 hours. This slow cooking will allow the flavors to meld beautifully and the beef to become tender.

After 2 hours, give the stew a taste and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley for an added touch of color and flavor.

Extra Tips:

1. For an extra depth of flavor, try searing the beef in batches to avoid overcrowding the pot.
2. Substitute the stout beer with a darker lager or a non-alcoholic stout for a different twist.
3. Leftovers can be stored in the fridge for up to 3 days; they often taste even better the next day!

Nutrition Facts:

• Calories: 410 per serving
• Protein: 34g
• Fat: 18g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 3g

8 Spicy Irish Pumpkin Soup

A delicious blend of flavors, Spicy Irish Pumpkin Soup is the perfect dish to warm you up on a chilly day. With a hint of spice and creamy pumpkin, this soup is comforting and satisfying while showcasing the best of Irish ingredients. Easy to prepare, it’s sure to become a favorite in your kitchen!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (adjust to taste)
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Next, stir in the garlic, followed by the cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for another 1-2 minutes until the spices release their aromas.

Now, add the pumpkin puree to the pot and mix well. Pour in the vegetable broth, stirring to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

After simmering, remove the pot from heat and use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

Finally, stir in the coconut milk and season with salt and pepper to taste. Return the pot to the stove and heat for a few more minutes until warm. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

1. For a touch of sweetness, add a tablespoon of maple syrup or honey when mixing in the coconut milk.
2. To make it heartier, consider adding some cooked lentils or quinoa.
3. Adjust the cayenne pepper based on your spice preference or substitute it with a milder chili powder.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 5g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 5g

9 Irish Seafood Chowder

Irish Seafood Chowder is a warm and hearty dish perfect for chilly days. Packed full of fresh seafood and creamy goodness, this chowder is a delightful fusion of flavors that will transport you straight to the rugged coasts of Ireland.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 4 cups fish or seafood stock
• 1 cup heavy cream
• 1 pound potatoes, diced
• 1 pound mixed seafood (such as shrimp, mussels, and fish fillets)
• 1 cup corn (fresh or frozen)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

Begin by melting the butter in a large pot over medium heat. Once the butter is melted, add the diced onion, celery, and carrots. Sauté them until they are soft, which should take about 5 minutes.

Next, add the minced garlic and cook for another 1-2 minutes until fragrant. Pour in the fish or seafood stock and stir in the diced potatoes. Bring the mixture to a simmer and let it cook for 15 minutes, or until the potatoes are tender.

Once the potatoes are cooked, lower the heat and add in the heavy cream, mixed seafood, and corn. Stir gently to combine all the ingredients. Season the chowder with dried thyme, salt, and black pepper. Allow everything to simmer for an additional 5-10 minutes until the seafood is cooked through.

If desired, garnish your Irish Seafood Chowder with fresh chopped parsley before serving. Enjoy this delightful chowder while it’s hot!

Extra Tips:

1. For a richer flavor, consider adding a splash of white wine when sautéing the vegetables.
2. You can replace the mixed seafood with your favorites or whatever is fresh and available at your local market.
3. Serve the chowder with crusty bread to soak up every delicious bite.

Nutrition Facts:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 27g
• Fat: 15g
• Fiber: 3g
• Sodium: 600mg

10 Colcannon Potato and Kale Soup

Colcannon Potato and Kale Soup is a comforting and hearty dish that brings together the creamy goodness of potatoes with the nutritious crunch of kale. This Irish-inspired soup is perfect for chilly nights, offering a delicious way to enjoy the classic flavors of colcannon in a warm bowl.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 cup milk (or plant-based alternative)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• Chopped green onions for garnish (optional)

Instructions:

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Next, stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, only blend half of it for a rustic feel. Stir in the chopped kale, milk, salt, black pepper, and nutmeg. Allow the soup to simmer for another 5-10 minutes, until the kale is wilted and tender.

Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions if desired.

Extra Tips:

1. For a richer flavor, feel free to replace half of the vegetable broth with heavy cream or a richer plant-based milk.
2. You can also add cooked bacon or sausage for a non-vegetarian twist!
3. Leftover soup can be stored in the refrigerator for up to 3 days or frozen for later use.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 6g
• Fat: 8g
• Carbohydrates: 40g
• Fiber: 6g
• Sugar: 3g