This hearty potato soup is easy to make and absolutely perfect for St. Patrick's Day or any day you just need something warm and comforting.
Prep: 10 minutesmins
Cook: 15 minutesmins
Total: 25 minutesmins
Recipe makes approximately 4servings
Equipment Needed
large, heavy-bottomed pot
large wooden spoon
immersion blender (or standard blender, see Notes)
Ingredients Needed
For the Irish Potato Soup
2tablespoonsunsalted butter
1 ½cupschopped white onion(approximately 1 medium onion)
2stalkscelery(sliced in half lengthwise, then each half sliced into small pieces)
4poundsrusset potatoes(approximately 4 large potatoes; peeled, cut into ½-inch cubes)
salt(to taste)
freshly ground black pepper(to taste)
4cupslow-sodium chicken stock(or vegetable broth)
½cupwhole milk(or heavy cream, at room temperature)
Serving Suggestions (All Optional)
cooked, crumbled bacon
chopped chives
shredded sharp cheddar cheese
fresh parsley
Get Recipe Ingredients
Instructions
Place large pot on stovetop over medium heat. When pot is warm, add 2 tablespoons unsalted butter to pot. Let butter melt completely.
When butter has melted, add 1 ½ cups chopped white onion and 2 stalks celery to pot. Stir to incorporate, then sauté vegetables approximately 5 minutes or until vegetables begin to soften.
Once vegetables begin to soften, add 4 pounds russet potatoes, salt, freshly ground black pepper, and 4 cups low-sodium chicken stock to pot. Stir to incorporate, scraping up any onions or celery that may have stuck to bottom of pot.
Reduce heat under pot to low. Simmer mixture approximately 10 to 15 minutes or until potatoes can be easily pierced with tines of fork.
When potatoes are fork-tender, remove pot from heat. Let soup cool slightly, then insert immersion blender into pot. Blend soup until all ingredients are broken down and mixture is smooth and creamy. Note: See notes section below if using standard blender instead of immersion blender.
Remove immersion blender from pot. Add ½ cup whole milk to pot and stir to incorporate fully, then return pot to low heat. Simmer soup until mixture is hot, stirring often.
When soup is heated through, ladle soup into serving bowls. Top each serving with cooked, crumbled bacon, chopped chives, shredded sharp cheddar cheese, and/or fresh parsley if desired. Serve hot.
Recipe Notes
Tips for Blending Hot Soup
Hot liquids will expand quickly in a blender, which can push the lid off and create a huge mess (not to mention it could burn you!). Fill the blender no more than halfway. You may have to blend your ingredients in 2-3 batches.
After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
Remove the center cap from the blender lid and cover the hole with a dish towel instead.