Description
This Irish Potato Soup is a comforting blend of creamy texture and rich flavors, perfect for a quick meal that’s both easy to prepare and satisfying. Enjoy tender potatoes and fresh vegetables in every delicious spoonful.
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 they begin to brown lightly and the onions become translucent, about 3-4 minutes.
- Stir in the cubed potatoes, vegetable broth, salt, and pepper. Bring everything to a simmer, cover the pot, and reduce the heat to low. Cook for 10-15 minutes, until the potatoes are tender enough to pierce easily with a fork.
- Remove the pot from heat and let it cool for 2-3 minutes. Use an immersion blender to puree until smooth, or carefully transfer the soup to a regular blender in batches if needed, ensuring steam escapes by removing the center cap and covering lightly with a kitchen towel.
- Pour the blended soup back into the stock pot if using a regular blender. Return it to the stove and add the whole milk, stirring until it's well mixed and heated to your preference.
- Serve warm, adding toppings such as chopped parsley, croutons, cheese, or crumbled bacon as desired.
Notes
For a richer flavor, consider adding garlic or herbs such as thyme or rosemary during cooking.
This soup can be made ahead and reheated for a quick meal.
Feel free to customize toppings to match your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg