Description
This Irish Potato Soup brings together creamy whole milk, tender russet potatoes, and fresh vegetables for a comforting dish that’s simple to prepare and delightful to savor. Ideal for a quick dinner or a cozy gathering, its irresistibly smooth texture will leave everyone asking for seconds!
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 onions turn translucent and edges start to brown, about 3-4 minutes.
- Stir in the 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 tender enough to poke with a fork.
- After cooking, remove from heat and let cool for 2-3 minutes. Blend the soup with an immersion blender until smooth, or carefully transfer to a standard blender in batches and blend.
- Return the blended soup to the pot (if using a standard blender) and heat over medium-low. Stir in whole milk until well mixed and warmed to your preference.
- Serve hot, garnished with your favorite toppings such as croutons, cheese, parsley, or crumbled bacon.
Notes
For an extra flavor boost, add garlic or herbs such as thyme or rosemary.
Ensure the potatoes are cubed evenly for consistent cooking. Adjust cooking time as needed if your cubes are larger or smaller.
This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg