Creamy Irish Potato Soup

Course: Appetizer or Soup

Cuisine: Irish

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 269kcal

Author: Kris Longwell

This soup is pure comfort food. It's easy to prepare and reheats beautifully. If you don't have an emulsion blender, then you can purée the soup (in batches) in a food process or even a blender. Or, you can mix it with an electric hand mixer.

Print Recipe

Equipment

1 Large pot 6 quart, or larger
Immersion blender see NOTES

Ingredients

4 tablespoon butter preferably Irish
1 cup onion chopped
1 cup celery chopped
3 lbs russet potatoes or gold, peeled and cubed
5 cups chicken broth or vegetable
1 cup whole milk
1 teaspoon garlic powder
2½ teaspoon Kosher salt
1 teaspoon black pepper ground
4 strips bacon cooked and crumbled, for garnish
2 tablespoon chives snipped, for garnish

Instructions

Melt the butter in a large pot over medium heat. Add the onion and celery and sauté until soft, stirring often, about 4 to 6 minutes.
4 tablespoon butter, 1 cup onion, 1 cup celery
Add the potatoes and stir to coat with the butter. Add the chicken broth and bring to a boil. Lower the heat to low and simmer for 25 minutes, or until the potatoes can easily be pierced with a sharp knife.
3 lbs russet potatoes, 5 cups chicken broth
Use an immersion blender to purée the potatoes. The mixture will be very thick. Stir in the milk, garlic powder, salt, and pepper. Simmer for another 5 to 10 minutes.
1 cup whole milk, 1 teaspoon garlic powder, 2½ teaspoon Kosher salt, 1 teaspoon black pepper
Serve hot garnished with crumbled bacon and snipped chives (if desired).
4 strips bacon

Video

Notes

If you don't have an immersion blender, you can purée the potato mixture (very carefully and in batches) in a food processor or blender. Or, use an electric hand mixer. Or, if you prefer your soup to be chunky, just mash the potatoes with a masher or wooden spatula until you've reached the desired consistency.

Leftovers are wonderful and can be reheated on the stove over medium heat. Store in an air-tight container in the fridge for up to 5 to 6 days.

The soup can be frozen but won't be as silky once it has thawed and reheated.

Nutrition