Irish Vegetable Soup

Irish Vegetable Soup has hearty vegetables in a creamy broth. Make this Irish soup recipe for St. Patrick's Day, or a lunch or light dinner.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 138kcal

Author: Laura Miner

Equipment

immersion blender
Dutch Oven or large soup pot

Ingredients

6 cups vegetable broth
3 medium Russet potatoes or Yukon, about 4 cups roughly diced
½ onion diced
2 leeks
2 stalks celery
3-4 cloves garlic
3 medium carrots
¾ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
2 tablespoon butter preferably Irish butter. Substitute ghee to make the recipe Whole30/Paleo, or olive oil to make the recipe Vegan.

Instructions

Peel the potatoes and roughly dice them into 1 inch cubes. Remove the garlic cloves from the skins. Roughly chop the carrots, celery, leeks, and onion.
Heat a large pot or dutch oven over medium heat. Add the butter or oil. Add the carrots, onion, leeks, celery, and garlic. Saute in the butter for 8-10 minutes, or until softened slightly and beginning to caramelize.
Stir in the potatoes, broth, and seasonings.
Bring the soup to a boil, then lower the heat immediately. Cover and simmer for about 25-30 minutes, until the vegetables are softened through.
Remove the pot from the heat. Blend the soup using an immersion blender until it's smooth.

Video

Notes

Blender variation: Instead of the immersion blender, you can use a standard blender. Working in batches, transfer the soup to a blender. Cover and turn slowly to medium-high speed, blending until creamy.

Adjust to taste: The amount of salt needed will depend on the amount of salt in the broth you use. Start with less and add more to taste.

To store leftovers: Transfer leftover soup to an airtight container and store in the refrigerator for 3-4 days, per USDA.

To freeze: To freeze blended soup, allow it to cool to room temperature, then carefully transfer the soup to a freezer-safe container or bag. Squeeze out as much air as possible, then seal. Lay flat in the freezer until hardened. Freeze for 4-6 months, per USDA. To defrost, set the bag or container on a plate in the refrigerator overnight.

Nutrition