Hearty Irish Potato Soup Recipe

Instructions

1. Peel and dice the russet potato into small cubes about 1 cm each.
2. Peel and dice the carrot into small pieces similar in size to the potato.
3. Dice the celery stalk into small pieces.
4. Dice the yellow onion finely.
5. Mince the garlic clove.
6. In a medium pot, melt the unsalted butter over medium heat.
7. Add the diced onion and minced garlic to the pot and cook until translucent and fragrant, about 3 minutes.
8. Add the diced carrot and celery to the pot and cook for another 5 minutes, stirring occasionally.
9. Add the diced potatoes to the pot and stir to combine all vegetables.
10. For in the low sodium chicken broth and bring the mixture to a boil.
11. Reduce heat to low and let the soup simmer uncovered for 20 minutes or until the potatoes are tender.
12. Using a potato masher or immersion blender, mash or blend the soup slightly to create a creamy texture but leave some chunks for heartiness.
13. Stir in the whole milk and heat through for 5 minutes without boiling.
14. Season the soup with salt and ground black pepper to taste.
15. Remove from heat and stir in the chopped fresh parsley.
16. Ladle the soup into a bowl and serve hot.