Description
This Irish Potato Soup is rich and creamy, made with simple ingredients like russet potatoes and vegetable broth. It’s perfect for a quick dinner or a cozy meal that warms the soul.
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; cook until they turn 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, cover, and reduce heat to low. Cook for 10-15 minutes until the potatoes are tender.
- 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, ensuring to leave the lid slightly ajar to release steam.
- Return the blended soup to the stock pot if using a standard blender. On medium-low heat, mix in the whole milk and stir until heated through to your preference.
- Serve warm with toppings such as chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a vegan version, substitute whole milk with coconut milk or another non-dairy alternative.
Add a touch of garlic for extra flavor, or incorporate other vegetables like carrots and leeks for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg