Irish Potato Soup | Creamy St Patrick’s Day Soup
Irish Potato Soup is the hug-in-a-bowl we all crave, especially when the temperatures dip. With a creamy texture and comforting flavor, this soup transforms simple ingredients into a delightful meal perfect for any time of year, let alone St. Patrick’s Day! Imagine cozying up with a warm bowl of silky, rich potato soup topped with your favorite garnishes – it’s the essence of comfort food, beautifully inviting you to take bite after bite.
Table of Contents
I first discovered Irish Potato Soup while entertaining friends during a chilly evening get-together. As we sipped the warm, comforting soup, laughter filled the room, and it became clear this was a recipe that would be returned to time and again. It’s a crowd-pleaser and can be whipped up in less than an hour, making it an easy and budget-friendly option for entertaining or just a simple weeknight meal. If you’re looking for an easy recipe that showcases the beauty of potatoes in a creamy embrace, you’re in for a treat with this Irish Potato Soup!
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 10 minutes of prep and 30 minutes of cooking!
- Irresistible Flavor: Creamy, velvety, and packed with earthy potato goodness, every spoonful is a delight.
- Eye-Catching Appeal: A garnish of fresh herbs or crispy bacon adds a pop of color and makes it look as good as it tastes.
- Flexible Serving: Great as a main course or a side, this soup fits any occasion, from casual dinners to festive gatherings.
- Diet-Friendly Options: Easily adapted for gluten-free or dairy-free diets without compromising on flavor!
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds rich flavor and a smooth base for cooking your vegetables.
- 1 medium onion, diced: Provides a savory depth to the soup; yellow onions work best for their sweetness.
- 2 celery ribs, diced: Adds freshness and a subtle crunch; you can substitute with leeks if you prefer their milder taste.
- 1.5 pounds russet potatoes, peeled and cubed: The star of the dish, russet potatoes create a creamy texture when cooked and blended.
- 24 ounces vegetable broth: This gives the soup a flavorful body; feel free to use homemade stock or store-bought.
- ½ teaspoon salt: Essential for enhancing flavors; adjust to taste after blending.
- ¼ teaspoon pepper: Adds warmth, which can be increased if you enjoy a bit of a kick.
- 8 ounces whole milk: This contributes to the soup’s creaminess; half-and-half can be a rich alternative, or non-dairy milk for a vegan version.
How to Make Irish Potato Soup | Creamy St Patrick’s Day Soup
Melt Butter: In a stock pot over medium heat, add 2 tablespoons of unsalted butter. Allow it to melt until it’s fully liquefied and slightly bubbly.
Sauté Aromatics: Once melted, throw in your diced onion and celery. Stir them occasionally for about 3-4 minutes, or until the onions become translucent and the edges start to turn golden, creating a fragrant base.
Add Potatoes & Broth: Now, stir in 1.5 pounds of cubed russet potatoes, along with 24 ounces of vegetable broth, ½ teaspoon of salt, and ¼ teaspoon of pepper. Bring your mixture to a gentle simmer, cover the pot, and then reduce the heat to low. Cook for 10-15 minutes until the potatoes are fork-tender.
Blend Until Smooth: Remove the pot from heat and let it cool for about 2 minutes. Using an immersion blender, blend the soup until it’s silky and smooth. If you don’t have an immersion blender, transfer the soup to a standard blender in batches, remembering to remove the center cap on the lid and cover it with a kitchen towel to avoid steam buildup.
Reheat & Incorporate Milk: Pour the blended soup back into the stock pot if using a standard blender. Over medium-low heat, stir in 8 ounces of whole milk until fully incorporated and heated through to your preferred temperature.
Serve & Enjoy: Ladle the warm Irish Potato Soup into bowls and serve immediately. Top it with any of your favorites like chopped parsley, croutons, shredded cheese, or crispy crumbled bacon for extra flavor and texture.
Storing & Reheating
To store Irish Potato Soup, allow it to cool completely before transferring it to an airtight container. It can sit at room temperature for about 2 hours or in the refrigerator for up to 4 days. If you’d like to freeze some, pour it into freezer-safe bags or containers. It’s best enjoyed within 3 months. When reheating, warm it gently on the stove over low heat or microwave in short bursts until hot. Keep in mind, the texture might change slightly after freezing, but a splash of milk can help refresh it.
Chef’s Helpful Tips
- Don’t rush the sautéing process; browning the onions and celery will deepen the flavor of the soup.
- Ensure your potatoes are cut into even cubes for uniform cooking.
- If the soup is too thick, add more vegetable broth or milk until you reach your desired consistency.
- For a hint of extra flavor, consider adding fresh herbs like thyme or rosemary while cooking.
- If making ahead, prepare the soup without adding the milk, and stir it in just before serving to preserve its creaminess.
Every spoonful of Irish Potato Soup warms you from the inside out. This recipe highlights the beauty of simple ingredients that, when combined, create something truly special. Feel free to tweak this recipe to your liking by adding in your favorite ingredients or toppings. It’s an inviting dish that celebrates the essence of comfort food. Enjoy this creamy delight that brings friends and family together, and let it become a cherished recipe in your kitchen, too.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! You can make Irish Potato Soup a day or two in advance. Just store it in the refrigerator and reheat gently before serving. It tastes even better after the flavors have melded together.
What kind of potatoes are best for this recipe?
Russet potatoes are perfect for creamy soups because they blend smooth. If you prefer, Yukon Gold potatoes offer a slightly different flavor but work wonderfully as well.
How can I make this soup dairy-free?
To make Irish Potato Soup dairy-free, simply substitute the whole milk with almond milk, coconut milk, or any non-dairy milk of your choice. You can also add a dairy-free cream for richness.
Can I freeze Irish Potato Soup?
Yes, this soup freezes well! Just make sure it cools completely before transferring it to freezer bags. It can be stored for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove, adding a bit more liquid if necessary.
PrintMore Soups Recipes
- Creamy Leftover Turkey Chowder
- Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
- Thai Coconut Soup with Chickpeas
- Minestrone Soup | Easy Vegetable and Bean Soup
- Cabbage Roll Soup (All the Flavor, No Rolling)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Irish Potato Soup | Creamy St Patrick’s Day Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Irish
Description
This Irish Potato Soup is a comforting and creamy dish, featuring simple ingredients like russet potatoes, onion, and whole milk. It’s perfect for a quick dinner or a cozy meal, bringing warmth and flavor to your table.
Ingredients
- 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 the diced onions and celery, cooking until the edges lightly brown and onions turn translucent, about 3-4 minutes.
- Stir in the cubed potatoes, vegetable broth, salt, and pepper. Bring the mixture to a simmer, cover, and reduce heat to low. Cook for 10-15 minutes until the potatoes are tender enough to be pierced with a fork.
- Remove from heat and let cool for 2 to 3 minutes. Blend the soup until smooth using an immersion blender, or in batches with a standard blender, allowing steam to escape by removing the center cap from the lid and covering with a towel. Do not fill the blender more than halfway with hot soup.
- If using a standard blender, pour the blended soup back into the stock pot on the stove. Over medium-low heat, stir in the whole milk until fully incorporated and the soup is heated to your preference.
- Serve warm with preferred toppings such as chopped parsley, croutons, cheese, or crumbled bacon.
Notes
Feel free to add more vegetables like carrots for additional flavor and nutrition.
This soup can be made ahead of time and stored in the fridge for up to 3 days.
For a dairy-free version, substitute whole milk with coconut milk or a non-dairy alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 255
- Sugar: 2g
- Sodium: 558mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
