Irish Farmhouse Soup Recipe
This hearty Irish farmhouse soup is made with root vegetables from last summer’s garden, creating a rich and comforting dish perfect for chilly days. Simple, nourishing, and packed with flavor, it’s an easy one-pot meal the whole family will love.
Print Recipe
Equipment
- Large Soup Pot or Dutch oven
- Immersion Blender optional
Ingredients
This is a "measure with your heart" recipe. Quantities are merely suggestions.
- 5 cups Root Vegetables potatoes, carrots, and parsnips, peeled and diced
- 1 large Onion finely chopped
- 1 medium Leek finely chopped
- 3 cloves Garlic minced
- Butter or Oil for sautéing
- 6 cups Vegetable Broth or chicken broth
- ½ cup Heavy Cream or milk (optional)
- Fresh or Dried Herbs thyme, parsley, or bay leaf to taste
- Salt and Black Pepper to taste
Instructions
- Wash, peel, and chop your root vegetables into bite-sized pieces. Dice the onion and leeks finely to ensure they cook down smoothly into the broth.
- In a large pot, heat butter or oil over medium heat. Add the onion, leeks, and garlic, cooking until softened and fragrant. This step is crucial for building flavor.
- Stir in the chopped vegetables and pour in the broth, ensuring everything is submerged. Add the thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat to a simmer.
- Cover and let the soup simmer for about 30-40 minutes, or until the vegetables are tender. Stir occasionally and adjust seasoning as needed.
- If you prefer a smooth soup, use an immersion blender to puree it until creamy. For a chunkier soup, leave it as is or mash some of the vegetables with a spoon for a slightly thicker consistency.
- Stir in cream or milk for added richness, if desired. Ladle into bowls and garnish with fresh thyme or parsley. Serve hot with crusty bread for a complete meal.
Notes
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the soup thickens in storage, add a splash of broth or milk to loosen the consistency.
Nutrition
Calories: 184kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 974mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg
Servings: 6 servings
Calories: 184kcal