This Irish Farmhouse Vegetable Soup is creamy and delicious, and it’s filled with hearty, healthy vegetables. Cook up a batch tonight, for St. Patrick’s Day, or any day of the week!
Why We Love It
My grandparents were Irish immigrants, so I grew up eating my granny’s simple, cozy, Irish recipes. And this soup was one of her favorites!
It’s made with lots of hearty, classically Irish vegetables like potatoes, leeks, carrots, and more, and it’s cooked together and blended into a lovely, creamy soup.
There’s nothing like a hearty meal, and this Irish Vegetable Soup is exactly that. It’s flavorful, rich, and filling, but not overly so.
So whether you’re making this soup for St. Patrick’s Day or any weeknight, you’ll be thrilled with this healthy vegetarian-friendly recipe! Serve it with some classic Irish cabbage or crusty bread, and you’re in business!
So grab a stock pot or dutch oven, and let’s get cooking!
- Vegetable Broth. Use my recipe to make homemade veggie broth, or grab any store bought brand you like
- Potatoes. Potatoes work to naturally thicken the soup, not to mention add quintessential Irish flavor! I recommend using starchy potatoes like russet or yukon in your soups.
- Butter, ghee, or oil.
- Spices: Dried Rosemary, Dried Thyme, Salt, & Pepper
Step by Step Instructions
First, do the prep work.
Peel the potatoes and roughly dice them into 1 inch cubes. Remove the garlic cloves from the skins. Roughly chop the carrots, celery, leeks, and onion.
👉 All the vegetables will be blended together later, so don’t spend too much time cutting everything perfectly.
👉 Remember to save the scraps from the garlic, carrots, celery, onion, and leeks, so you can make vegetable broth later!
Cooking the Soup
Step 1: Saute the vegetables.
Heat a large stock pot or dutch oven over medium heat. Add the butter or oil.
Add the carrots, onion, leeks, celery, and garlic. Saute in the butter for 8-10 minutes, or until softened slightly and beginning to caramelize.
Step 2: Add the rest of the ingredients.
Stir in the potatoes, broth, and seasonings.
Step 3: Simmer.
Bring the soup to the boil, then lower the heat immediately to allow it to simmer. Cover and simmer for about 25-30 minutes.
👉 Test to make sure the vegetables are fully cooked before moving on to the next step. A fork should easily slide through any piece of potato or carrot. If it does that, you’re good to go!
Step 4: Blend until smooth.
The easiest way to blend the soup is to use an immersion blender directly in the pot. Start at a low speed, then gradually increase the speed to high. Continue blending until the soup is creamy and at the consistency you enjoy.
👉 This soup is rustic, so it doesn’t need to be perfectly blended. A little texture is just fine!
If you don’t have an immersion blender: Transfer the soup to a blender, cover, and turn to medium-high speed. Blend until it’s creamy. Do this in batches so you don’t overfill the blender.
Tips & FAQ
Serve with crackers, crusty bread, or homemade Irish soda bread and butter.
Transfer leftover soup to an airtight container and store in the refrigerator for 3-4 days, per USDA.
Yes! To freeze blended soup, allow it to cool to room temperature, then carefully transfer the soup to a freezer-safe container or bag. Squeeze out as much air as possible, then seal. Lay flat in the freezer until hardened. Freeze for 4-6 months, per USDA. To defrost, set the bag or container on a plate in the refrigerator overnight.
Potatoes are a natural thickener because they contain starch. The starchier the potato, the more this will work. That’s why I recommend using Russet or Yukon potatoes, as they’re starchier than other potatoes. If your soup is done but you’d like it a bit thicker, allow it to simmer uncovered on low heat for 20-30 minutes, stirring occasionally. This will help reduce the liquid and thicken the soup more.
Are you making this recipe? I’d love to hear about your experience making it!
Please leave a comment below or tag me on Instagram @cookathomemom.
Irish Farmhouse Vegetable Soup
- 6 cups vegetable broth
- 3 medium potatoes (russet or yukon) about 4 cups roughly diced
- 1/2 onion
- 2 leeks
- 2 stalks celery
- 3-4 cloves garlic
- 3 medium carrots
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoon butter preferably Irish butter. Substitute ghee to make the recipe Whole30/Paleo, or olive oil to make the recipe Vegan.
- Heat a large pot or dutch oven over medium heat. Add the butter or oil. Add the carrots, onion, leeks, celery, and garlic. Saute in the butter for 8-10 minutes, or until softened slightly and beginning to caramelize.
- Stir in the potatoes, broth, and seasonings.
- Bring the soup to a boil, then lower the heat immediately. Cover and simmer for about 25-30 minutes, until the vegetables are softened through.
- Remove the pot from the heat, and blend the soup using an immersion blender until it's smooth. Alternately, working in batches, transfer the soup to a blender. Cover and turn slowly to medium-high speed, blending until creamy.