Irish Farmhouse Vegetable Soup – Diabetes Daily

This content originally appeared here. Republished with permission.

This Irish Farmhouse Vegetable Soup is creamy and delicious, and it’s filled with hearty, healthy vegetables.

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 grab a stock pot or dutch oven, and let’s get cooking!

Irish Farmhouse Vegetable Soup

This Irish Farmhouse Vegetable Soup is filled with hearty, healthy vegetables. Cook up a batch tonight, for St. Patrick’s Day, or any day of the week!


  • 6
    vegetable broth
  • 3
    medium potatoes, russet or yukon
    about 4 cups roughly diced
  • 1/2
  • 2
  • 2
    stalks celery
  • 3-4
  • 3
    medium carrots
  • 3/4
    dried thyme
  • 1/2
    dried rosemary
  • 1
  • 1/2
    black pepper
  • 2
    preferably Irish butter


  1. 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.

  2. 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.

  3. Stir in the potatoes, broth, and seasonings.

  4. 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.

  5. Remove the pot from the heat, and blend the soup using an immersion blender until it’s smooth.

  6. Alternately, working in batches, transfer the soup to a blender. Cover and turn slowly to medium-high speed, blending until creamy.

Recipe Notes

The amount of salt needed will depend on the amount of salt in the broth you use. Start with less and add more to taste.
To store leftovers: Transfer leftover soup to an airtight container and store in the refrigerator for 3-4 days, per USDA.
To freeze: 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.

Nutrition Facts

Irish Farmhouse Vegetable Soup

Amount Per Serving

Calories 161
Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 1mg0%

Sodium 1377mg60%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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Author: Mabel Freeman