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28 Irish-Style Soups

It's soup that you'll find on the menu in Irish country pubs—rich, hearty, delicious soups, paired with a thick slab of bread topped with sweet cream butter. Here's a selection of soups that fit the bill—and a few breads that go perfectly alongside.

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Pub illustrationC.L/Shutterstock

Stopping for lunch in an Irish country pub, you won’t find corned beef heading the menu. Instead, the perfect Irish pub lunch is delicious, hearty soup served up with a thick slab of bread generously lashed with fresh creamy butter. Here are soups rich with vegetables, root vegetables, grains and fish—just the thing to ward off the chill coming in off the sea!

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Potato and Leek Soup

Full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. —Melanie Wooden, Reno, Nevada
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Fennel Carrot Soup

This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
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Curried Chicken Soup

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
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Classic Irish Soda Bread

This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin
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Deb's Mushroom & Barley Soup

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. —Debra Kamerman, New York, New York
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Creamy Root Veggie Soup

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
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Chunky Beef and Vegetable Soup

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
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Flaxseed Bread

This hearty, whole grain bread is among my all-time favorites. The flaxseed adds a nutty texture. Every slice is so satisfying. —Jennifer Niemi, Kingston, Nova Scotia
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Hearty Vegetable Lentil Soup

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cool nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California
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Autumn Bisque

I like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
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Roasted Pepper Potato Soup

I really enjoy potato soup, and this rich creamy version is different than most I’ve tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds. —Hollie Powell of St. Louis, Missouri
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Honey & Oat Yeast Bread

This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us. —Lisa Bedord, Power, Montana
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Mulligatawny

I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day. —Mary Ann Marino, West Pittsburg, Pennsylvania
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Cream of Potato & Cheddar Soup

The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of good ingredients! —Cindi Bauer, Marshfield, Wisconsin
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Halibut & Potato Chowder

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I’ve served this halibut chowder at those parties, and it’s always a big hit. —Teresa Lueck, Onamia, Minnesota
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Ham & Potato-Rutabaga Chowder

The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
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Cream of Walnut Soup

Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup. — Denise Albers, Freeburg, Illinois
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Cabbage and Beef Soup

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
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Spiced Split Pea Soup

A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio
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Beef Barley Soup with Roasted Vegetables

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
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Leek Soup with Brie Toasts

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada
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Chicken Veggie Soup

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. —Amy Cheatham, Sandusky, Ohio
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Crouton-Topped Garlic Soup

Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbed croutons enhance the soup’s taste and add texture, but it’s the freshly grated cheese that make this dish taste like heaven! —Carolyn Kumpe, El Dorado, California
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Creamy Turnip Soup

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont
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Savory Root Vegetable Soup

Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. —Zan Brock, Jasper, Alabama
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Best Ever Potato Soup

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
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Beef Lentil Soup

You can prepare this soup as the main course in a hearty lunch or dinner. But on chilly evenings here in New England, when the winter just doesn’t seem to want to end, I’ve often poured a steaming mugful and enjoyed sipping it in front of our fireplace. —Guy Turnbull, Arlington, Massachusetts
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Crab Soup with Sherry

This rich, comforting soup is brimming with crab and has a smooth texture. It’s a tradition in the south and along the coasts. —Regina Huggins, Summerville, South Carolina
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Creamy Curried Carrot Soup

This pretty pureed soup is perfect for lunch. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots. —Betsy Hedeman, Timonium, Maryland
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Chicken Barley Soup

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
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Curried Parsnip Soup

My mum used to make this recipe at home. It’s very aromatic and has a nice bite from the curry and pepper. —Julie Mathieson, Bristol, Tennessee

Hazel Wheaton
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.

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