Sunday, March 17, 2013

Creamy Irish Potato Soup

There's nothing like being warmed up on a cool day with a delicious bowl of steaming soup. I especially like potato soup, and this particular recipe is so nice and creamy-a smooth, savory blend of potatoes, onion, leeks, and celery. Top it off with some shredded cheddar, bacon bits, and chives, and you have a wonderful meal!

CREAMY IRISH POTATO SOUP by Cottage Flavor, slightly adapted from

Makes about 11 cups
  • 1/2 cup (1 stick) unsalted butter
  • 1 medium onion, thinly sliced
  • 3 leeks, thinly sliced (just slice the bottom white part)
  • 6 medium or 3 large baking potatoes, scrubbed and peeled or unpeeled (about 3 lbs.), cut into 1/4-inch slices
  • 1 stalk celery, thinly sliced
  • 3 (14.5-ounce) cans chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional Toppings: shredded Cheddar Cheese, cooked and crumbled bacon or purchased bacon bits, chopped fresh chives
Melt butter in a large saucepan over low heat; stir in onion, leeks, and celery. Cover and cook 20 minutes. Stir in potatoes; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are tender. Remove from heat and let cool for about 15 minutes.

Process soup in batches in a blender until smooth, stopping to scrape down the sides; return to saucepan and cook over medium heat until thoroughly heated. Serve with desired toppings.

Hope you are enjoying your St. Patrick's Day!

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