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
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 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