Irish Potato Soup
A warm and comforting soup made with potatoes, cream, and vegetables, perfect for any time of the year.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Yukon Gold or Russet potatoes work well.
- 1 onion, chopped A yellow or white onion is preferable.
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 cups vegetable or chicken broth Use low-sodium broth for better control of salt.
- 1 cup heavy cream Adjust depending on desired richness.
- to taste Salt and pepper
- to taste Chives for garnish Chopped.
Instructions
Preparation
- In a large pot, sauté the onion, celery, and carrots until soft.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chives.
Notes
Serve warm in bowls, garnished with chives. Pairs well with crusty bread or salad. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.