Irish Potato Soup | Creamy St Patrick’s Day Soup
There’s something incredibly comforting about a warm bowl of Irish Potato Soup | Creamy St Patrick’s Day Soup. With its velvety texture and rich flavor, this dish stands out as the perfect remedy for chilly evenings or rainy days. The way it embraces each ingredient—like the sweet onions melding with hearty potatoes and a touch of cream—creates a symphony of taste that’s hard to resist. It’s not just a soup; it’s a hug in a bowl.
Table of Contents
I remember the first time I made this soup. It was a dreary March day, the kind that makes you crave something warm and satisfying. With St. Patrick’s Day just around the corner, I needed a dish that would not only warm us up but also celebrate those comforting Irish roots. What I found was a simple recipe that quickly became a family favorite, and I can’t wait for you to discover it too. Easy to make and packed with flavor, this creamy Irish Potato Soup will certainly impress your guests and have them asking for seconds.
Why You’ll Love This Recipe
- Simple & Quick: Whip up this dish in just 40 minutes—perfect for a weeknight dinner.
- Irresistible Flavor: Creamy potatoes and tender vegetables create a luscious texture and delightful taste.
- Eye-Catching Appeal: The inviting aroma and lovely presentation will make this soup a centerpiece.
- Flexible Serving: Enjoy it as a starter, main course, or a satisfying snack any time of the day!
- Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets with simple swaps.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Used to sauté the vegetables, giving the soup a rich flavor. You can replace it with olive oil for a dairy-free option.
- 1 medium onion, diced: Adds sweetness and depth. Yellow onions work best, but you can also use shallots for a gentler flavor.
- 2 celery ribs, diced: Contributes a fresh, aromatic note. If you don’t have celery, leeks make a great substitute.
- 1.5 pounds russet potatoes, peeled and cubed: Provides the base of the soup with creaminess. If desired, substitute Yukon Gold potatoes for a buttery taste.
- 24 ounces vegetable broth: Keeps the dish vegetarian-friendly while adding savoriness. Homemade broth enhances the flavor, but store-bought is just fine too.
- ½ teaspoon salt: Enhances the flavors—you can adjust this to taste, especially if your broth is salted.
- ¼ teaspoon pepper: Adds a bit of a kick; feel free to increase the amount if you like more spice.
- 8 ounces whole milk: Introduces a creamy texture and richness. For a lighter option, you can use half-and-half or a dairy-free milk alternative.
How to Make Irish Potato Soup | Creamy St Patrick’s Day Soup
Melt Butter: In a stock pot over medium heat, add 2 tablespoons unsalted butter. Once melted, the butter will carry the tantalizing smell of cooking.
Sauté Vegetables: Add 1 medium onion, diced, and 2 celery ribs, diced. Stir occasionally, cooking until the edges of the onion start to lightly brown and turn translucent, which should take about 3-4 minutes. A hint of appreciation for the sweet aroma is often what makes this step worthwhile.
Add Potatoes and Broth: Next, toss in 1.5 pounds russet potatoes, peeled and cubed, along with 24 ounces vegetable broth, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine, then bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook for 10-15 minutes, or until the potatoes can be easily pierced with a fork. The simmering broth will fill your kitchen with warm, comforting scents!
Blend the Soup: Remove the pot from heat and allow it to cool for 2-3 minutes. Using an immersion blender, blend until smooth. Alternatively, you can transfer the soup in batches to a standard blender. Remember to remove the center cap from the lid and cover it lightly with a kitchen towel to let steam escape—this is key for safety! Filling the blender over halfway could lead to some messy explosions, so take your time here.
Heat with Milk: Pour the blended soup back into the stock pot (if using a standard blender) and return it to the stove. Over medium-low heat, stir in 8 ounces whole milk until it’s fully incorporated and the soup is heated to your preference.
Serve with Toppings: Ladle the warm soup into bowls and get creative with your toppings! Consider chopped parsley, crunchy croutons, shredded cheese, or even crumbled bacon to add texture and flavor.
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to two hours. For longer storage, pop it in the fridge where it will keep for about three to five days. If you want to freeze your Irish Potato Soup, transfer it to freezer-safe containers and store for up to three months. Reheating is simple; just warm it over low heat on the stove until heated through, about 5-10 minutes, stirring occasionally. Be aware that the texture may change slightly after freezing, but stirring in a splash of milk can help refresh its creaminess.
Chef’s Helpful Tips
- When sautéing, be mindful of the heat; if the vegetables brown too quickly, turn it down to avoid burning.
- Ensure the potatoes are cut into uniform sizes for even cooking—around 1-inch cubes work well.
- For a touch of gourmet, consider adding fresh herbs like thyme or chives while simmering.
- If you want a bit more flavor depth, roast the potatoes in the oven beforehand.
- This soup can be made a day in advance—as the flavors meld, the taste improves!
This Irish Potato Soup is not just a recipe; it’s an experience waiting to happen. With its creamy consistency and delightful flavors, it’s a dish you’ll find yourself returning to, whether for a holiday, a casual gathering, or simply on a cozy night in. The simplicity of the ingredients makes it easy to prepare, yet the result is something extraordinary.
Recipe FAQs
Can I make this soup in advance?
Absolutely! This soup can be made a day ahead. The flavors will deepen, making it even tastier. Just store it in the fridge and reheat when ready to enjoy.
Can I use different types of potatoes?
Certainly! While russet potatoes provide that fluffy texture, feel free to experiment with Yukon Gold potatoes for a creamier soup, or red potatoes for a firmer bite.
How do I make this soup vegan?
To turn this creamy soup into a vegan dish, simply swap the whole milk for a plant-based milk such as almond or coconut milk, and use vegetable-based butter or oil for sautéing.
Can I add other vegetables to this soup?
Yes! This soup is quite versatile. Carrots, leeks, or even a handful of kale can be delightful additions. Just remember to adjust the cooking time based on the vegetables added.
Whether you’re cradling a bowl on a cool evening or serving up a crowd-pleaser at your St. Patrick’s Day feast, this soup is sure to warm your heart and satisfy your cravings. It’s an invitation to not only nourish your body but also connect with the simple joys of good food. Enjoy every comforting spoonful!
PrintMore Soups Recipes
- Green Goddess Salad
- Homemade Ramen
- Lablabi (Tunisian Chickpea Stew)
- Tomato Soup | Easy Creamy Tomato Soup
- Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
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 filled with creamy goodness and rich flavors, making it a wonderful choice for a quick dinner or a comforting dish on chilly days. With just a handful of simple ingredients, you can whip up this mouthwatering soup that everyone will love!
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 diced onions and celery, cooking until edges are lightly browned and onions are translucent, about 3-4 minutes.
- Stir in cubed potatoes, vegetable broth, salt, and pepper. Bring the mixture to a simmer, cover, and lower the heat. Cook for 10-15 minutes until the potatoes are soft and easily pierced with a fork.
- Remove from heat and let it cool for 2-3 minutes. Blend the soup with an immersion blender until smooth, or transfer in batches to a standard blender, removing the center cap to let steam escape. Make sure not to fill the blender more than halfway with hot soup.
- Return the blended soup to the stock pot, add whole milk, and stir. Heat over medium-low until warmed through to your preference.
- Serve warm, topped with chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a thicker soup, blend more of the potato mixture to your liking.
Toppings can be varied based on personal preference; consider herbs or different cheeses.
This soup stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
