Description
This Irish Potato Soup is a delightful blend of potatoes, onions, and milk, creating a comforting dish that’s simple to prepare. Perfect for a quick dinner or a cozy meal, this creamy soup is sure to satisfy your cravings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 1.5 pounds russet potatoes, peeled and cubed
- 24 ounces vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces whole milk
Instructions
- In a stock pot over medium heat, melt the butter. Add diced onions and celery; cook until the edges brown lightly and onions turn translucent, about 3-4 minutes.
- Incorporate cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and lower the heat. Cook for 10-15 minutes, or until potatoes are easily pierced with a fork.
- Remove from heat and let cool for 2-3 minutes. Blend the soup until smooth using an immersion blender or a standard blender, processing in batches as needed.
- Return the blended soup to the stock pot (if using a standard blender) and place it back on the stove. Over medium-low heat, stir in whole milk until well-combined and soup is heated to your preference.
- Serve warm topped with items like chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a richer flavor, consider using chicken broth instead of vegetable broth.
You can add herbs like thyme or rosemary for extra aroma.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg