Looking for an easy and nutritious meal? Look no further than my Traditional Irish Potato Soup Recipe! This hearty soup is as perfect for a quick weeknight dinner as it is for St. Patrick's Day.
2poundsRusset potatoes,peeled and chopped, about 4 large potatoes
3cupschicken stock
1teaspoonkosher salt
½teaspoongarlic powder
¼teaspoonground black pepper
2cupswhole milk
Optional toppings: shredded cheese, crumbled bacon, and chopped chives.
Instructions
Melt the butter in a Dutch oven or large pot over medium heat, add the celery and onions and sauté for about five to six minutes or until they are tender.
Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are completely done. They should break apart easily when you pierce them with a fork. You should be able to easily mash them against the side of the pan.
Remove from the heat and use an immersion blender to blend the potato mixture until it is smooth and creamy.
When the mixture is smooth, add the milk. Taste and add additional salt and pepper if needed. Serve immediately.
Optional, before serving garnish with fresh chopped parsley.
Notes
An immersion blender is a small handheld kitchen appliance used to purée food in the container in which it is being prepared. They are relatively inexpensive and do a great job puréeing soups. If you do not have an immersion blender, you can use a food processor or blender, but you must do it in batches. Be extremely careful with the hot mixture. If all else fails, use a potato masher. You might have a few lumps, but the soup will still be delicious!You may need to add more salt if you use reduced-sodium chicken stock. On the other hand, if you use regular chicken stock, you might not need to add more.Add a handful of shredded cheddar cheese and a few Cheez-its or oyster crackers before serving to change things up.You can replace some of the milk with half-and-half or heavy cream for a richer soup.