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If St. Patrick’s Day falls on Meatless Monday what better way to celebrate than with this Irish Potato Soup?!?!
This soup is made with rich, creamy russet potatoes and sweet caramelized onions enriched with butter, creamed together in a flavorful potato broth. The soup can be topped with your choice of toppings.
Celebrate Saint Patrick’s Day with this amazing Irish Potato Soup. Here, let me show you how I made it…
How To Make Irish Potato Soup
Use enough water to cover potatoes, heat and bring to a boil for 20 minutes, or until tender.
Meanwhile, dice the onion, add the onions to a small pot with the butter. Sauté the onions until they are cooked through and translucent; about 5 to7 minutes.
Add the flour and stir vigorously to make a paste. Set aside and stir occasionally.
Turn off the potatoes. Reserve 3 cups of the potato water and set aside. Drain the remaining water from the potatoes.
Reserve two cups of the potatoes, then add the remaining potatoes back into the pot. Pour in about two cups of the reserved potato water, along with the onion mixture.
Use a potato masher or an immersion blender to cream up the potatoes.
I love my KitchenAid Immersion Blender and use it often.
Heat through simmering over low heat for about 5 minutes. Stir in the reserved potatoes, and season with salt and pepper, to taste.
Serve this creamy delicious soup hot with shredded cheddar cheese, sour cream and chives.
This is one potato soup recipe you are going to want to save. It’s so creamy and delicious. We love topping it with grated cheddar cheese, a dollop of sour cream and fresh spring chives.
Happy St. Patrick’s Day on Meatless Monday!
P.S. This Meatless Monday Irish Potato Soup is His Royal Highness
approved!
Irish Potato Soup
Ingredients
- 5 cups potatoes diced into bite-sized pieces
- 1 large onion diced
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter (½ stick)
- Kosher salt and freshly cracked black pepper to taste
- cheddar cheese shredded, for serving (optional)
- sour cream for serving (optional)
- chives for serving (optional)
Instructions
- Use enough water to cover potatoes, heat and bring to a boil for 20 minutes, or until tender.
- Meanwhile, dice the onion, add the onions to a small pot with the butter. Sauté the onions until they are cooked through and translucent; about 5 to 7 minutes.
- Add the flour and stir vigorously to make a paste. Set aside and stir occasionally.
- Turn off the potatoes. Reserve 3 cups of the potato water and set aside. Drain the remaining water from the potatoes.
- Reserve two cups of the potatoes, then add the remaining potatoes back into the pot. Pour in about two cups of the reserved potato water, along with the onion mixture.
- Use a potato masher or an immersion blender to cream up the potatoes.
- Heat through simmering over low heat for about 5 minutes. Stir in the reserved potatoes, and season with salt and pepper, to taste.
- Serve this creamy delicious soup hot with shredded cheddar cheese, sour cream and chives.
kitchen designs says
Way cool! Some very valid points! I appreciate you penning this write-up and also
the rest of the website is extremely good.
Debbie Spivey says
Thank you! 馃檪
VERNA HARMS says
I am on a salt free diet ,soup among others look great.
The Mountain Kitchen says
Hi Verna! I’m glad you like this soup recipe. Most of our recipes are “salt, to taste” and very adaptable. I hope you’ll give this recipe a go! 馃檪