Description
Enjoy a delightful Irish Potato Soup that’s rich and creamy, featuring simple ingredients like russet potatoes and whole milk. Perfect for a quick, comforting meal!
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
- Melt the unsalted butter in a stock pot over medium heat. Add the diced onions and celery, cooking until the edges lightly brown and onions turn translucent, about 3-4 minutes.
- Introduce the cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and reduce heat to low for 10-15 minutes, or until the potatoes are easily pierced with a fork.
- Remove from heat and cool for 2-3 minutes. Blend soup using an immersion blender until smooth, or transfer to a standard blender in batches, ensuring steam escapes during blending.
- Return the blended soup to the stock pot. Over medium-low heat, stir in the whole milk and heat until the soup reaches your desired warmth.
- Serve warm with your choice of toppings, such as chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a richer flavor, feel free to sauté the onions longer until they are golden brown.
If you prefer a chunkier texture, reserve some cubed potatoes before blending and stir them back in after.
This soup can be easily made ahead of time and reheated for quick meals.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg