Irish Potato Soup

 

Irish potato soup

Aunt Kate used to say that there was no other soup in the world that was hearty and comforting at the same time compared with Irish Potato Soup. I’ve made tons of soups from scratch in my life and I have to agree with Aunt Kate this soup makes you feel like you’ve come home if you're of Irish descent. It’s not only quick and easy,  but worth the wait for while you’re cooking it in a one-pot dish on a weekday or a weekend dinner night. This Irish potato soup recipe is quick to make and is a one-pot dish, making weeknight dinners so much easier.  Although I must say it doesn’t freeze well at all. So only make enough to feed you and your family for a maximum of 2 dinners maybe 3.

I always serve this soup with either a hot grilled cheese sandwich or fresh crusty baked bread.

Irish Potato Soup

Servings 4 servings

Ingredients

 1 lb. russet potatoes peeled and diced

1 large onion diced

3 tablespoons of butter

4 cups chicken stock

1 cup heavy cream

1 teaspoon table salt and pepper more to taste

Optional Garnish: To me this list is not a suggestion, it’s a must-have on top of this soup.

2 teaspoons of shredded cheddar cheese 

1 tablespoon chopped bacon 

1 teaspoon sliced green onion (scallions)

Instructions

In a large Dutch oven or a stockpot, melt 3 tablespoons of butter over medium heat.

Add the diced onions, along with a pinch of salt and sweat it for 2 minutes, or until the onions are translucent.

Next add the potatoes and mix well. Cover the pot and let it cook for 6 minutes, stirring occasionally.

Now add the chicken stock, along with a teaspoon of salt and pepper. Bring it to a boil over medium-high heat. Lower the heat to medium. Cover and let it simmer till the potatoes are tender, for about 15 minutes.

Once the potatoes are tender, take it off the heat and puree the soup using an immersion blender. If you do not have that, you can puree the soup in batches, using a regular blender or food processor. Make sure the soup has cooled down a little to avoid splatter burns.

Place the pureed soup back to medium-low heat and add the cream. Let the soup warm up for about 5 minutes.

Check for seasonings and add more salt and pepper, if required.

Serve immediately topped with shredded cheese, chopped bacon, and sliced green onion, along with slices of crusty bread.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride