Description
This Irish Potato Soup is a perfect blend of creamy texture and rich flavors, made with fresh vegetables and russet potatoes. Ideal for a quick, comforting meal that warms your 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, add butter. Once melted, add diced onions and celery. Cook until edges begin to lightly brown and onions become translucent, about 3-4 minutes.
- Add cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 10-15 minutes, or until potatoes can easily be pierced with a fork.
- Remove from heat and let cool for 2-3 minutes. Use an immersion blender to blend until smooth, or transfer to a standard blender to process in batches.
- Pour the blended soup back into the stock pot. Over medium-low heat, add whole milk and stir until incorporated and heated to your liking.
- Serve warm with toppings like chopped parsley, croutons, cheese, or crumbled bacon.
Notes
For a chunkier texture, reserve some potato cubes before blending.
Feel free to add other vegetables like carrots or leeks for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg