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Irish Potato And Parsley Soup

The potato has been part of the Irish diet for centuries, and this recipe originally comes from the beautiful area of Moira in County Down.


3 rashers smoked streaky bacon, rindless and chopped
25g/1oz best butter
450g/1lb King Edward potatoes, chopped
450g/1lb onion, chopped
600ml/1pt chicken stock
600ml/1pt fresh milk
150ml/ pt double cream
Salt and freshly ground black pepper
Freshly chopped parsley


Fry the bacon in its own fat in a large saucepan for 4 minutes. Add the butter, potatoes and onion and cook for 12 minutes, stirring all the time. Add the stock and milk, bring to the boil and simmer for 20 minutes.

Blend in the cream, season and simmer for 5 minutes, add the parsley and serve with Irish soda bread.

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