Irish potato soup is a simple, classic recipe made with a handful of easy to find ingredients. You can't go wrong with a bowl of creamy potato soup on a cold day.
In a stock pot over medium heat, add butter. Once melted, add diced onions and celery and cook until edges begin to lightly brown and onions begin to turn 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 through with a fork (cooking time will depend entirely on the size of your potato cubes).
Remove from heat and allow to cool for 2 to 3 minutes. Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
Pour soup back into stock pot (if using a standard blender) and transfer back to the stove. Over medium-low heat, add whole milk and stir until incorporated and soup is heated to your liking.
Serve warm with your favorite soup toppings, like chopped parsley, croutons, cheese, or crumbled bacon.
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Notes
Recipe makes four large servings, or six side dish servings. Serve soup with your favorite toppings, crusty bread, or a side salad for a complete meal.
Leftover potato soup can be stored in a tightly sealed container in the refrigerator for up to five days and reheats well.
Reheat leftover soup in the microwave (lightly covered), or on the stovetop over medium heat, stirring frequently.
For a thicker, richer soup, substitute whole milk with heavy cream or half & half.
This soup is lightly seasoned and mild as written, and depends on the vegetable/chicken broth for flavor. If using a low sodium broth, I highly suggest adding ½ teaspoon of your favorite dried herbs, like thyme, oregano, or basil, for extra flavor.