Irish Potato Soup

Make this Irish Potato Soup golden by reserving some of the carrots. When ready to serve, add them to the soup — gold at the end of the rainbow.

Ingredients

  • 2 T butter
  • 1 onion, chopped
  • 4 carrots, sliced
  • 2 potatoes, peeled and diced
  • 1 garlic clove, minced
  • 4 C vegetable broth or chicken broth
  • 1 C of milk
  • 1/4 t salt
  • 1/4 t pepper

Method

Melt butter in s soup pot over medium heat.

Add onions and coat with butter.

Cook for 5 minutes or until onion is soft.

Add garlic, potatoes and carrots. Cook for 3 minutes, stirring often.

Add broth and stir.

Cover and bring to a brisk boil.

Reduce heat to low and simmer for 30 minutes or until the vegetables are tender.

Remove pot from heat. Using a slotted spoon, remove about a quarter of the carrot slices.

Place small amounts of the soup into a blender and puree until smooth. Repeat until all of it has been pureed.

Return soup to pot. Stir in the milk.

Cook over low heat for 15 minutes, or until well heated. Do not boil.

Stir in salt and pepper. (Test first; you may not need if the broth was seasoned.)

Pour into bowls and garnish with the remaining carrot slices.

Serves 6.

Variations

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