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Luck of the Irish Potato Soup

Luck of the Irish Potato Soup

The inspiration for this Luck of the Irish Potato Soup came from a community cookbook from the area of Alberta where Dave and I owned our acreage from 1996 to 2000.

I had previously lived in that same community for about 5 years when I was growing up.

At the time, my mom managed a small country store called Autumn Leaf that was located on Hwy 41, half way between Vermilion and Wainwright, Alberta. (We lived in quarters attached to and over top of the store.)

Photo of Our Golden Anniversary Cook Book

The front cover of the cookbook has a drawing of the small church that was across the road from the store. The church is still there today but the store closed in the late 70s and was converted to a home.

The artist who drew the picture is the same Mrs. Cleland who submitted her potato soup recipe to be included in the community cookbook.

I spent many hours over at the Cleland house during the time my family lived at the store as her daughter was the same age as me.

Cookbook opened to recipe called Trust an Irishman Potato Soup

Do you see where the directions say to use 6 or 8 fist-sized potatoes?

Here’s a close up:

Highlighted section of recipe calling for 6 or 8 fist sized potatoes

Dave, ever the comedian, asked whether that meant his fist size or mine.

I told him that since it was usually women doing the cooking on the farm, Mrs. Cleland meant a women’s fist size.

Photo of a woman's fist and a man's fist with potato in between

I’ve updated the directions and made a couple of changes to the recipe to suit our tastes.

In honor of St. Patrick’s Day, I also changed the name.

Luck of the Irish Potato Soup


  • 10 to 12 medium potatoes, peeled and coarsely chopped (or enough to fill a large 6 qt pot about 1/2 full)
  • 1 medium onion, chopped
  • 3 large stalks of celery, chopped
  • 1 tbsp of dried parsley
  • 1 tsp sea salt
  • ½ tsp of white pepper (black pepper can be substituted)
  • 1 1/2 c chopped ham
  • 1 c milk (more if the soup is thicker than you like)


Chop the onions and celery.

Chopping three stalks of celery

Peel and chop the potatoes until you have enough to half fill a large pot.

Ingredients for the Luck of the Irish Potato Soup

Take everything over to the stove.

Place the potatoes, onion, celery, parsley and salt and pepper into the pot.

Pot of potatoes and other ingredients for Luck of the Irish Potato Soup

Fill the pot with water until the water is about 1 inch over the potatoes.

Place the potatoes, onion, celery, parsley and salt into the pot.

Cook on medium high for 20 to 25 minutes or until the potatoes are fork tender.

Remove from heat. Do NOT drain.

Mash the potatoes in the water.

Mashing potatoes in the pot of Luck of the Irish Potato Soup

If you like your potato soup on the rustic side with lots of bits and pieces still identifiable, you can call this step done as soon as all the potatoes have been mashed.

If however, you like your potato soup to be smooth and creamy, you can use an immersion blender to achieve that. You’ll want to be careful because the soup is extremely hot and if you try to work too fast, the soup can splash up and scald you.

Pureeing Luck of the Irish Soup with an immersion blender

My preferred method is to transfer the mashed mixture to a regular blender.

You’ll need to do this in steps. Fill the blender jar no more than 1/2 to 2/3s full each time and blend until smooth.

Transfer the pureed potato soup to a large bowl and continue until the pot is empty.

Luck of the Irish Soup in a blender to be pureed

Quick safety tip: When pureeing hot ingredients in a blender, unlock the blender lid cap that’s in the center of the lid and lift it out of its slot as pictured below:

Close up photo of the lid of blender

Leave the lid cap loosely in place and cover with a clean tea towel that has been folded several times.

This prevents steam from building up in the blender jar by allowing the steam to escape around the edges of the towel.

Place a tea towel on top of the blender lid

Once all the soup is pureed, pour it back into the pot.

Bowl full of Luck of the Irish Soup being poured back in the cooking pot

Pot of potato soup with chopped ham ready to be added

Add the ham and return the soup to the stove to cook for an additional 15 minutes on low so that the ham has a chance to add its flavor to the soup.

Chopped ham added to the Luck of the Irish Potato soup

Be sure to stir frequently so that the thick soup doesn’t stick to the bottom of the pot.

Just before serving, add the milk until the soup is the thickness you prefer. Finally, add salt and pepper to taste.

Ladle into bowls and serve.

Ladling the potato soup into bowls

If you like, garnish it with some extra chopped ham, a bit of grated marble cheese and chopped chives.

Bowl of potato soup garnished with chopped ham, grated cheese and chives

The soup is delicious served with a nice thick slice of my homemade Irish Soda Bread with a Rye Twist.

Photo of two servings of Luck of the Irish Potato Soup on a table with a bread board with a loaf of homemade bread

Notes:  This soup can easily be adjusted to feed a larger family simply by adding more potatoes to the pot.  It could also be adjusted down by using fewer potatoes in a smaller pot.

Just remember to fill the pot with enough water to cover the potatoes and other ingredients with about 1 inch of water.


Another quick to get on the table soup is my Whatever’s In the Pantry Soup made with… you guessed it… whatever you happen to have available in your pantry and fridge.

You might also like to try my Delicious Stick to Your Ribs Bean Soup recipe made from my Bean Soup in a Jar Mix.It takes longer than Luck of the Irish Potato Soup and Whatever’s in the Pantry Soup but it is oooh so worth the extra time.




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Two bowls of Luck of the Irish Potato Soup and a cutting board with a loaf of bread








Note: This recipe originally appeared on Super Mom – No Cape in March of 2015. It has been completely updated with new photos and more detailed instructions.

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  • Myrna
    March 1, 2018 12:18 am

    I grew up eating potato soup. Mom always used dried beef from a little jar instead of ham. I changed the recipe to use leeks and cream plus some corn starch.

    • Super Mom No Cape
      March 6, 2018 6:16 pm

      Your version sounds delicious too Myrna!

  • MA
    March 17, 2015 7:13 pm

    Yum – potato soup is one of my favourites!

  • Kate
    March 17, 2015 8:12 am

    Your potato soup looks and sounds delicious, Sue. I enjoyed your story, too. 🙂

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