Description
This Irish Potato Soup offers a delightful combination of creamy whole milk, tender russet potatoes, and fresh vegetables. It’s simple to prepare and makes for a comforting meal, ideal for chilly days or festive gatherings.
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 the edges brown and the onions turn translucent, about 3-4 minutes.
- Stir in the cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, then cover and reduce heat to low. Cook for 10-15 minutes, or until the potatoes are tender.
- Remove from heat and cool for 2-3 minutes. Use an immersion blender to blend until smooth, or carefully transfer to a standard blender in batches, blending until smooth. For a standard blender, remove the center cap from the lid, covering with a towel to allow steam to escape.
- Return the soup to the pot (if using a standard blender) and place back on the stove. Over medium-low heat, stir in the whole milk until well combined and warmed to your preference.
- Serve warm, garnished with your favorite toppings like chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a thicker soup, reduce the amount of broth slightly.
Feel free to customize with additional ingredients like leeks or herbs for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg