Rustic Irish Potato and Bacon Soup

Why You’ll Love This Recipe

• Classic Irish pub comfort: creamy potatoes, buttery leeks, and smoky bacon in every spoonful.
• Two textures in one bowl—some potatoes mashed for body, others left in tender cubes.
• Balanced and cozy without being heavy; finished with milk and a touch of cream.
• Easy weeknight method with pantry-friendly ingredients and under an hour on the stove.

Grocery List

• Produce: 2 lb starchy potatoes, 2 leeks, 2 garlic cloves, fresh chives, fresh thyme, 1 bay leaf
• Dairy: Unsalted butter, whole milk, heavy cream
• Pantry: Thick-cut bacon, low-sodium chicken stock, all-purpose flour (optional), kosher salt, black pepper

Full Ingredients

Soup Base

• 6 oz (170 g) thick-cut bacon, cut into 1/2-inch lardons
• 2 tbsp (28 g) unsalted butter
• 2 medium leeks (about 12 oz/340 g), white and light green parts only, halved lengthwise and thinly sliced
• 2 garlic cloves, minced
• 2 lb (900 g) starchy potatoes such as russet or Maris Piper, peeled and cut into 1-inch cubes
• 1 tbsp (8 g) all-purpose flour, optional for extra body
• 4 cups (960 ml) low-sodium chicken stock (or vegetable stock)
• 1 bay leaf
• 2 fresh thyme sprigs (or 1/2 tsp dried thyme)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Finish & Garnish

• 1.5 cups (360 ml) whole milk, warmed
• 1/2 cup (120 ml) heavy cream, warmed, plus extra for drizzling
• 1/4 cup (about 10 g) snipped fresh chives, divided
• Reserved crispy bacon
• Extra black pepper and flaky salt, to finish

To Serve (Optional)

• Irish brown bread or crusty sourdough, buttered

Step-by-Step Instructions

Step 1: Prep the veg and bacon

Peel the potatoes and cut into 1-inch cubes. Place in a bowl of cold water to prevent browning. Trim the leeks, slice them thinly, and rinse thoroughly in a bowl of cool water to remove grit, then drain well. Dice the bacon into small lardons.

Step 2: Crisp the bacon

Place a heavy-bottomed pot or Dutch oven (5–6 quart) over medium heat. Add the bacon to the cold pot and cook, stirring occasionally, until evenly crisp and browned, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Reserve about 2 tablespoons of the bacon drippings in the pot; discard any excess.

Step 3: Soften the leeks and bloom the aromatics

Add the butter to the pot. When melted, add leeks and a pinch of salt. Cook over medium heat, stirring, until soft, sweet, and translucent with no browning, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant. If using flour, sprinkle it over and stir for 1 minute to cook off the raw taste.

Step 4: Simmer the potatoes

Drain the potatoes and add them to the pot along with the stock, bay leaf, and thyme. Bring to a gentle simmer over medium heat (small, steady bubbles), then reduce heat slightly to maintain the simmer. Cook uncovered until potatoes are tender when pierced, 15–18 minutes. Remove the bay leaf and thyme stems.

Step 5: Mash-in for body

Using a potato masher, mash roughly half the potatoes right in the pot to naturally thicken the soup while leaving some chunks for texture. For a smoother soup, give 2–3 brief pulses with an immersion blender, but avoid over-blending to keep it rustic.

Step 6: Finish with dairy and season

Take the pot off the heat. Stir in the warmed milk and cream. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper, then taste and adjust salt as needed. Ladle into warm bowls and garnish with the crispy bacon, snipped chives, a grind of pepper, and an optional drizzle of cream. Serve with buttered brown bread.

Pro Tips

• Use starchy potatoes (russet, Maris Piper, Idaho) for a naturally creamy texture; waxy potatoes will not mash as smoothly.
• Warm the milk and cream before adding to help prevent curdling and keep the soup hot.
• Rinse leeks thoroughly—sand hides between layers; a soak-and-swish in a bowl of water works best.
• For maximum bacon crispness, keep it reserved for topping; stir a small handful into the pot only at the end if you like.
• Salt at the end—bacon and stock already contribute saltiness.

Variations

• Colcannon-style: Stir in 2 cups thinly shredded Savoy cabbage during the last 5 minutes of simmering.
• Stout and cheddar: Deglaze the leeks with 1/2 cup Irish stout before adding stock; finish off-heat with 1 cup (100 g) grated sharp Irish cheddar.
• Vegetarian and gluten-free: Omit bacon; sauté leeks in 2 tbsp butter and 1 tbsp olive oil, add 1/2 tsp smoked paprika for depth, use vegetable stock, and skip the flour (the mashed potatoes will thicken it).

Storage & Make-Ahead

Cool soup within 2 hours. Refrigerate in an airtight container for up to 4 days; store bacon garnish separately to keep it crisp. Reheat gently over medium-low heat, stirring and adding a splash of stock or milk to loosen as needed—do not boil after adding dairy. Freezing: dairy-based soups can separate; for best results, make the base through Step 4, cool, and freeze up to 3 months. Reheat, then add the milk/cream and finish as directed.

Nutrition (per serving)

Approximate values: 380 kcal; Carbohydrates 32–35 g; Protein 12–13 g; Fat 23–25 g; Saturated Fat 12–14 g; Fiber 3 g; Sodium 700–900 mg. Values will vary with brand of bacon, stock, and salt.