Description
This Irish Potato Soup blends creamy whole milk and tender russet potatoes for a flavorful dish that’s easy to prepare. Ideal for a cozy dinner or a comforting lunch, it’s a must-try for homemade soup lovers.
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
- Melt butter in a stock pot over medium heat.
- Add diced onions and celery; cook for about 3-4 minutes until edges brown and onions become translucent.
- Incorporate cubed potatoes, vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook on low for 10-15 minutes until potatoes are tender.
- Allow to cool for 2-3 minutes. Blend soup until smooth using an immersion blender or a standard blender (blend in batches and let steam escape).
- Return soup to the pot, add whole milk and stir over medium-low heat until warm.
Notes
Adjust the seasoning to taste with additional salt or pepper if desired.
For a thicker soup, blend longer or add more potatoes.
Top with croutons or cheese for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg