Irish Potato and Parsley Soup

Irish Potato and Parsley Soup

No ratings yet
Potatoes have been a staple part of the Irish diet for hundreds of years, and find their way into all sorts of dishes. Use a variety such as Pentland Dell or King Edward to make this thick and sustaining soup, with green flecks of parsley added for extra flavour.
Servings: 6
Calories: 293


  • 2 streaky bacon rashers rinded and chopped
  • 1 oz butter
  • 1 lb potatoes chopped
  • 1 lb onions skinned and roughly chopped
  • 1 1/2 pints chicken stock
  • 1/2 pint fresh milk
  • salt and pepper
  • 1 oz chopped fresh parsley
  • 5 floz fresh single cream
  • croutons to garnish


  • Fry the bacon in a large saucepan for 2- 3 minutes, until the fat just starts to run.
  • Add the butter, potatoes and onions and cook for 10 minutes, until beginning to soften, stirring occasionally.
  • Add the stock and milk. Season to taste, bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
  • Allow to cool slightly, then puree the soup in a blender or food processor.
  • Return the soup to the pan and stir in the parsley and cream. Reheat gently, then serve hot, garnished with croutons.
Calories: 293 kcal
Carbohydrates: 27 g
Protein: 8 g
Fat: 17g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 287 mg
Potassium: 671 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 839 IU
Vitamin C: 27 mg
Calcium: 100 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating