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–+ servings
A blue soup bowl filled with creamy Irish potato soup and garnished with crumbled bacon and snipped chives.

Creamy Irish Potato Soup

Course: Appetizer or Soup
Cuisine: Irish
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
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.
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Equipment

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

Calories: 269kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 1421mg | Potassium: 877mg | Fiber: 3g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg