Potatoes are a staple of the traditional Irish diet, and countless dishes can be made with this versatile tuber. They could be considered simple fare, but this Irish potato soup recipe just feels special. Instead of dairy, plant-based milk and buttery coconut oil create creaminess and rich flavor. It’s old-world comfort food brought into the 21st century. You could consider serving this healthy treasure from a pot o’ gold!
Dairy-Free Irish Potato Soup
- 1/4 cup Nutiva Buttery Coconut Oil
- 1 small onion chopped
- 2 Tbsp. chives chopped
- 1 tsp. minced garlic
- 3 ribs of celery chopped
- 4 large organic potatoes chopped
- 3 cups vegetable stock
- 1 tsp. Selina’s Celtic Sea Salt
- ¼ tsp. ground black pepper
- 2 cups Sproud Plant-Based Milk
- 2 slices bread toasted and broken into small pieces
- 4 tsp. balsamic vinegar
- 2 tsp. chives chopped
- Optional: Cheese or vegan “cheese”
In large pot over medium heat, melt oil; add celery, garlic and onions and sauté for 5-6 minutes or until tender.
Add potatoes, sea salt, pepper and vegetable stock. Bring to boil and reduce heat to low. Simmer for 20-25 minutes or until potatoes are fork tender.
In large blender, combine potato mixture with plant-based milk; blend until smooth. (Note: An immersion blender may also be used.)
Add soup to bowls, drizzle on balsamic vinegar and top with bread, chives and cheese, if desired. Serve immediately.