Description
This Irish Potato Soup is a warm, creamy delight made with russet potatoes, fresh vegetables, and whole milk. Perfect for a quick, comforting dinner or special occasions, it’s simple to prepare yet packed with delicious flavor that food lovers will adore.
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 and cook until lightly browned and translucent, about 3-4 minutes.
- Add the cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and lower the heat. Cook for 10-15 minutes, or until the potatoes are fork-tender.
- Remove from heat and cool for 2-3 minutes. Blend the soup until smooth using an immersion blender or a standard blender (allow steam to escape while blending).
- Return the smooth soup to the stock pot, add the whole milk, and stir until heated through to your liking.
- Serve warm with your choice of toppings like chopped parsley, croutons, cheese, or crumbled bacon.
Notes
Feel free to adjust the spices according to your taste preferences.
For a richer flavor, consider adding crispy bacon or a splash of cream before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg