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
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 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