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
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, 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