Irish Potato Soup | Creamy St Patrick’s Day Soup
Irish Potato Soup is the kind of dish that wraps you in warmth and comfort, especially on chilly days. With its creamy texture, this soup is a delightful blend of tender potatoes, aromatic vegetables, and just the right amount of seasoning. It’s not just a meal; it’s a hug in a bowl—perfect for celebrating St. Patrick’s Day or simply enjoying a cozy evening at home.
Table of Contents
I remember the first time I tried making Irish Potato Soup. I wanted something easy yet hearty, and this recipe turned out to be the perfect solution. The fresh aroma of sautéed onions and celery wafting through the kitchen was simply irresistible. As I stirred in the velvety milk, I couldn’t help but feel excited about sharing this with family and friends. Trust me, once you try this Irish Potato Soup, you’ll want it to be a staple in your meal rotation, too!
Why You’ll Love This Recipe
- Simple & Quick: This soup comes together in just 40 minutes, making it an easy option for any weeknight meal.
- Irresistible Flavor: Creamy with a hint of sweetness from the potatoes, it’s comfort food at its best.
- Eye-Catching Appeal: The smooth texture and inviting color make it a beautiful dish to serve.
- Flexible Serving: Enjoy it as a main course, side dish, or even a starter at parties!
- Diet-Friendly Options: Easily adaptable to be gluten-free or vegan by switching the broth and milk.
Ingredients You’ll Need
- 2 tablespoons unsalted butter: Adds rich flavor; if you’re dairy-free, you can substitute with olive oil.
- 1 medium onion, diced: Provides a savory base and sweetness; yellow onions work best here.
- 2 celery ribs, diced: Complements onions and adds crunch; feel free to use leeks for a different flavor.
- 1.5 pounds russet potatoes, peeled and cubed: Gives the soup its hearty texture; Yukon Gold potatoes are a good alternative, adding a slight creaminess.
- 24 ounces vegetable broth: The foundation for your soup; homemade or store-bought works well.
- ½ teaspoon salt: Enhances flavor; adjust based on your broth’s saltiness.
- ¼ teaspoon pepper: Adds a hint of spice; you can also experiment with white pepper for a different punch.
- 8 ounces whole milk: Creates the creamy finish; substitute with coconut milk for a dairy-free version.
How to Make Irish Potato Soup | Creamy St Patrick’s Day Soup
Melt Butter: In a stock pot over medium heat, add 2 tablespoons of unsalted butter. Wait until it melts and begins to bubble slightly.
Sauté Aromatics: Once the butter is melted, toss in 1 medium diced onion and 2 diced celery ribs. Cook for about 3-4 minutes, stirring occasionally, until the onions are translucent and the edges of the celery begin to soften.
Add Potatoes & Broth: Stir in 1.5 pounds of peeled and cubed russet potatoes along with 24 ounces of vegetable broth, ½ teaspoon of salt, and ¼ teaspoon of pepper. Ensure everything is well mixed, then bring the mixture to a gentle simmer.
Simmer Until Tender: Cover the pot and reduce the heat to low. Let it cook for 10-15 minutes, or until the potatoes can be pierced easily with a fork. Keep an eye on the timer to avoid overcooking!
Blend the Soup: Remove the pot from the heat and let it cool for a couple of minutes. If you have an immersion blender, this is the perfect time to use it! Blend the soup until smooth. If using a standard blender, transfer the soup in batches. Remember to remove the center cap from the lid and cover it with a kitchen towel for safety.
Return to Pot & Add Milk: Pour the blended soup back into the stock pot if you used a standard blender. Heat the soup over medium-low heat, adding 8 ounces of whole milk. Stir gently until it’s heated through without boiling, adjusting with more broth if necessary.
Serve Warm: Dish out the creamy potato soup into bowls and top with your favorite garnishes. Chopped parsley, croutons, shredded cheese, or crumbled bacon all make delightful additions!
Storing & Reheating
To store your Irish Potato Soup, allow it to cool completely before transferring it to an airtight container. It can stay at room temperature for about 2 hours but should be refrigerated for longer storage, where it can last for up to 3-4 days. For extended preservation, freeze the soup for up to 3 months. When reheating, warm it gently on the stove over medium heat for about 10 minutes or until heated through. Keep in mind that the texture may thicken when frozen, so adding a splash of milk or broth can help bring it back.
Chef’s Helpful Tips
- Check for doneness by piercing potatoes with a fork. They should be fork-tender but not mushy.
- Use room temperature ingredients, particularly the milk, to avoid shocking the soup’s warmth.
- If you want a textured soup, blend only half of the soup and leave the rest diced. This creates a delightful contrast.
- Feel free to adjust the seasoning to taste, as some vegetable broths can vary in saltiness.
- For a spicier kick, add a pinch of red pepper flakes or some sautéed garlic.
Irish Potato Soup is a fantastic blend of simplicity and delicious flavor that offers comfort in every spoonful. It’s perfect for those cozy gatherings or evenings in when you just want something warm and filling. Don’t hesitate to get a little adventurous—try adding different herbs or toppings to make it your own! Enjoy every creamy, dreamy bite and offer it to loved ones—you’ll be upgrading your comfort food repertoire with this delightful dish!
Recipe FAQs
Can I make this soup ahead of time?
Absolutely, you can make Irish Potato Soup ahead! It actually tastes better the next day as the flavors meld together. Just be sure to store it in an airtight container in the refrigerator and reheat gently.
Can I freeze the soup?
Yes, this soup freezes well. Portion it into freezer-safe containers leaving space for expansion. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove.
Is this soup suitable for a gluten-free diet?
Yes! This Irish Potato Soup is naturally gluten-free. Just ensure that the vegetable broth you choose is labeled gluten-free to keep it safe.
How can I make this soup vegan?
To make this Irish Potato Soup vegan, simply replace the whole milk with a plant-based milk like almond, oat, or coconut milk, and ensure your vegetable broth is vegan-friendly.
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📖 Recipe Card
Irish Potato Soup | Creamy St Patrick’s Day Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Irish
Description
This Irish Potato Soup is a comforting blend of creamy texture and robust flavors, featuring russet potatoes, vegetable broth, and whole milk. It’s easy to prepare and perfect for a quick dinner or cozy meal.
Ingredients
- 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 diced onions and celery, cooking until they start to brown and onions turn translucent, about 3-4 minutes.
- Stir in the cubed potatoes, vegetable broth, salt, and pepper. Bring mixture to a simmer, cover, and reduce heat to low. Cook for 10-15 minutes, until potatoes are fork-tender.
- Remove from heat, allowing soup to cool for 2-3 minutes. Use an immersion blender to blend until smooth, or transfer in batches to a blender.
- If using a standard blender, return the soup to the pot, add the whole milk, and heat over medium-low until warmed through.
- Serve warm, garnished with your choice of toppings such as chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For added flavor, consider incorporating herbs like thyme or rosemary.
This soup can be refrigerated for up to 3 days, making it a great prepare-ahead meal.
Adjust the thickness by adding more milk or broth as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
