Hearty Irish Potato Soup with Crispy Bacon: A Hug in a Bowl

There’s a certain magic to a truly comforting soup, isn’t there? It’s more than just sustenance; it’s a warm embrace on a chilly evening, a nostalgic trip back to simpler times, and a guaranteed crowd-pleaser. For me, this Irish Potato Soup with Bacon holds a special place. I remember making a big pot of this for a particularly blustery St. Patrick’s Day a few years back. The aroma alone, a symphony of savory bacon and earthy potatoes, filled the kitchen and promised something truly special. Even my notoriously picky teenage nephew, who usually turns his nose up at anything remotely “soupy,” went back for seconds, his eyes wide with surprise and delight. That reaction, the pure joy of sharing a dish that nourishes both body and soul, is why I’m so eager to share this recipe with you. It’s proof that even the simplest ingredients, handled with care, can create something utterly magnificent.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes to 1 hour 15 minutes
• Total Time: 1 hour 5 minutes to 1 hour 35 minutes
• Servings: 6-8
• Yield: Approximately 8-10 servings
• Dietary Type: Not Vegetarian (contains bacon and dairy)

Ingredients

• 8 large baking potatoes, peeled and cut into chunks
• 1 lb maple bacon, cooked crisp and crumbled
• 2 large onions, cut into pieces
• 2 (10 ounce) cans cheese soup
• 1 (10 ounce) can cream of potato soup
• 1 (10 ounce) can French onion soup
• 24 ounces whole milk
• 8 ounces water
• 2 (8 ounce) packages Monterey Jack cheese

Equipment Needed

• Large pot or Dutch oven (at least 6-quart capacity)
• Knife and cutting board
• Measuring cups and spoons
• Colander
• Wooden spoon or heat-resistant spatula
• Ladle

Instructions

1. Begin by preparing the potatoes. Peel them and then cut them into roughly uniform chunks. Place these chunks in a pot and cover them with water. Bring the water to a boil and cook the potatoes until they are done. This typically takes about 15-20 minutes. You want them to be tender but still possess a slight firmness – think “a bit crunchy, not too hard, not too soft.” Once cooked, drain the water thoroughly using a colander and set the potatoes aside.
2. In the same pot you will use to make the soup, fry the bacon over medium heat. Once the bacon is cooked to a crisp, remove it from the pan and set it aside on a paper towel-lined plate. Leave the rendered bacon grease in the pot; this is where a significant portion of the soup’s incredible flavor will come from.
3. Add the onions to the pot with the bacon grease. Caramelize the onions slowly over medium heat, stirring occasionally, until they are softened and have a lovely golden-brown hue. This process will likely take about 10-15 minutes, depending on your stove. Once caramelized, allow the onions to cool in the pot for about 5 minutes. Do not discard the grease or the softened onions.
4. Now, it’s time to build the creamy base of the soup. Add the two cans of cheese soup, the can of cream of potato soup, and the can of French onion soup directly into the pot with the caramelized onions and bacon grease.
5. Next, pour in the whole milk and the water. Stir these ingredients together until they are well combined with the canned soups and onions.
6. While the soup base is coming together, crumble the cooked bacon. Divide the crumbled bacon into two equal portions, setting one bowl aside for later.
7. Add the cooked potato chunks to the soup mixture in the pot. Also, stir in one of the bowls of bacon crumbles.
8. Place the pot over medium heat and allow the soup to cook. This simmering period is crucial for allowing the flavors to meld and deepen. You can let it cook for anywhere from 30 minutes to 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will develop.
9. Once the soup has simmered for the desired time and the potatoes are tender, it’s time to incorporate the cheese. Add half of the Monterey Jack cheese to the pot, stirring constantly. Continue to stir for about 2 minutes, or until the cheese has melted completely and the soup has achieved a wonderfully thick and creamy consistency.
10. After the cheese has melted, remove the pot from the heat. Allow the soup to sit for approximately 5 minutes before serving. This brief resting period allows the soup to thicken slightly further and the flavors to settle.
11. To serve, ladle the hot soup into bowls. Top each serving with the remaining bacon crumbles and a sprinkle of freshly grated Monterey Jack cheese.

A wonderfully simple and satisfying meal addition to this soup is a crisp romaine salad featuring thinly sliced purple onions, ripe roma tomatoes, and cheddar and garlic croutons, all tossed with your favorite dressing.

Expert Tips & Tricks

• Potato Choice: While “baking potatoes” are specified, starchy varieties like Russets work best here as they tend to break down slightly, contributing to the soup’s creamy texture without needing to puree.
• Caramelizing Onions: Don’t rush the caramelization of the onions. This slow process unlocks their natural sweetness and adds a depth of flavor that is irreplaceable. Low and slow is the key.
• Bacon Grease is Gold: Resist the urge to drain all the bacon grease. It’s a foundational flavor element for this soup. If you have an excessive amount (more than a couple of tablespoons), you can carefully spoon some out, but a good amount should remain.
• Cheese Melting: When adding the cheese, ensure the heat is on medium-low or is off entirely, and stir constantly. This prevents the cheese from clumping or becoming oily. Using pre-shredded cheese can sometimes lead to a less smooth melt due to anti-caking agents, so grating your own from a block is ideal if time allows.
• Consistency Control: If your soup becomes too thick during the simmering process, you can always thin it out with a little extra milk or water until it reaches your desired consistency. Conversely, if it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate, or stir in a bit more cheese.

Serving & Storage Suggestions

This Irish Potato Soup with Bacon is best served piping hot, straight from the pot, with a generous scattering of the reserved bacon crumbles and freshly grated Monterey Jack cheese as a garnish. A crusty bread for dipping is also highly recommended.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken considerably upon cooling. To reheat, gently warm it on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or water to achieve the desired consistency. This soup is not ideal for freezing, as the dairy components can separate and affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1062.2 kcal
Calories from Fat	646 kcal
Total Fat	71.8 g	110%
Saturated Fat	34.4 g	172%
Cholesterol	158.9 mg	52%
Sodium	2380.9 mg	99%
Total Carbohydrate	63.4 g	21%
Dietary Fiber	5.4 g	21%
Sugars	12.9 g	51%
Protein	42.3 g	84%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is designed for its comforting simplicity, a few thoughtful variations can be explored. For a lighter touch, you could substitute half-and-half for some of the whole milk, though the richness will be slightly reduced. If you’re not a fan of Monterey Jack, a sharp cheddar or even a blend of cheeses like Gruyère or Provolone would also be delicious. For those seeking a vegetarian option, omitting the bacon and using vegetable broth or water as the base, along with a plant-based milk and vegan cheese, would be a starting point, though the flavor profile would change significantly.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup up to the point of adding the cheese and bacon crumbles. Store it in the refrigerator and reheat gently on the stove, then stir in the cheese and garnishes just before serving.

Q: What kind of potatoes are best for this soup?
A: Starchy potatoes like Russets or Yukon Golds are recommended as they become tender and can slightly break down to contribute to the soup’s creamy texture.

Q: How can I make this soup thicker if it’s too thin?
A: You can simmer the soup uncovered for a longer period to allow excess liquid to evaporate. Alternatively, you can create a slurry with a tablespoon of cornstarch mixed with a little cold water, then whisk it into the simmering soup until thickened.

Q: Is it possible to make this soup without canned soups?
A: While the canned soups are a key component for ease and a specific flavor profile, you could theoretically create a base from scratch using sautéed aromatics, a roux with flour and butter, and homemade chicken or vegetable broth, followed by pureed cooked potatoes and cheese. This would, however, significantly alter the recipe and its intended simplicity.

Q: How do I reheat leftovers properly?
A: Gently reheat the soup on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or water to thin it out as it can thicken considerably when chilled.

Final Thoughts

There’s a profound satisfaction that comes from creating a dish that embodies warmth and comfort. This Irish Potato Soup with Bacon, with its humble ingredients and straightforward preparation, delivers exactly that. It’s the kind of meal that invites conversation, fosters connection, and leaves you feeling utterly content. So, gather your ingredients, embrace the cozy aroma that will soon fill your kitchen, and prepare to be delighted by this hug in a bowl. I truly hope it brings as much joy to your table as it has to mine.