Vickie’s Easy Irish Potato Soup
Gary and I have been delving into our Celtic roots and trying some of Scotland and Ireland’s dishes.
This is a recipe I stumbled on one day from a BBC cooking show. We’ve tweaked the ingredients a little, just to update it for our own taste. And that allowed us to modify the original preparation and cooking process to make fixing this soup a little easier and less time consuming.
I guess you’ll have to call this an Americanized version of Irish potato soup, for busy families.
Preparation time: About 1 hour
- 4 medium potatoes
- 1 small onion
- 3 c. chicken stock
- 2 c. whole milk (or 1 small can of cream)
- 1 tbspn butter
- 1 tblspn parsley
- 1 tspn salt
- 1 tspn pepper
- Peel and dice the potatoes into 1 inch cubes (or smaller).
- Dice the onion.
- In a medium sauce pan, melt butter and saute the onion for about 5 minutes.
- Add the potatoes, coating thoroughly with the butter and onion.
- Add the Chicken stock and stir the base together.
- Cover and gently cook potatoes until soft. (don’t let them get browned).
- Add the milk, salt and pepper.
- Stir frequently and cook over medium heat for approximately 30 (don’t let the mix boil).
- Serve warm.
- Using a ladle, spoon soup into bowls (makes about 6 bowls).
- Decorate with a pinch of parsley.
- Add in your favorite vegetables to add color to the soup. Broccoli and carrots are good options.
- Add in some bacon bits to give the soup a southern country flair.
- Once the soup is in a bowl, add a dab of heavy cream on top.