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
Serves: 6

Ingredients:

• 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

Directions:

• 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).

Serving:

• Serve warm.
• Using a ladle, spoon soup into bowls (makes about 6 bowls).
• Decorate with a pinch of parsley.

Alternative:

• 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.

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