Irish Potato Soup
Even if you are not planning to make an Irish dinner for St. Patrick’s Day, there is no reason not to take advantage of the potato sales that are happening in some of the stores. Today I am sharing a recipe for Irish Potato soup. This recipe can be made as a vegetarian soup or you can go to the other extreme and add some bacon and cheese…or find a happy place somewhere in the middle.
- 1/4 cup olive oil
- 2 large onions peeled & finely chopped
- 2 stalks celery chopped
- 1 1/2 lbs. of potatoes peeled & chopped (russet and Idaho work best)
- 8 cups broth - chicken or vegetable
- salt & pepper taste
- 1/4 - 1/2 cup milk if needed
- scallions or chives for garnish
- 1 cup shredded cheese - optional
- 1/4 lb. bacon - instead of butter/oil
Melt butter in large pot.** Add onions and celery, turning them in the butter to coat. Cover and leave to cook over very low heat for 10 minutes.
Add potatoes to the pan and mix well. Season with salt and pepper, cover and cook on very low heat for about 10 minutes.
Add broth, bring to boil and simmer for 25 minutes or until vegetables are tender. Remove from heat and allow to cool slightly. Purée the soup in batches in blender.
If soup is too thick, add more stock or milk. Reheat to serve. Top with scallions for garnish. And cheese and/or bacon if using.
**Alternate - brown 1/4 lb. bacon in pot. Remove bacon, crumble, set aside. Remove most grease from pot. Add onions and celery and continue with rest of steps. After soup is pureed and served in bowls, add crumbled bacon and cheese to top it off.