Description
This Irish Potato Soup is a comforting blend of creamy potatoes, onion, and celery. Perfect for a quick dinner, it offers both flavor and warmth with simple preparation and wholesome ingredients.
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 lightly brown and the onions become translucent, about 3-4 minutes.
- Stir in the cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, then cover and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.
- Remove from heat and let cool for 2-3 minutes. Blend the soup until smooth using an immersion blender or in batches in a standard blender, venting the lid to allow steam to escape.
- Return the soup to the stock pot, then over medium-low heat, add the whole milk and stir until combined and heated to your preference.
- Serve warm with optional toppings like chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a richer flavor, try adding garlic or leeks during the onion and celery cooking step.
You can substitute half and half for the whole milk for extra creaminess. Alternatively, use a non-dairy milk for a vegan version.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg