IRISH POTATO SOUP
My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.
Provided by Firewife42
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
- Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 39.4 g, Cholesterol 47.9 mg, Fat 15.1 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 552.9 mg, Sugar 11.6 g
CREAMY IRISH POTATO SOUP
This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
- Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
- Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
IRISH POTATO SOUP - MY WAY
Traditional Irish Potato Soup from yourirish.com. Wanting to know the nutritional information and as a safe keeping place.
Provided by coffee31807
Categories European
Time 30m
Yield 1 pan, 5 serving(s)
Number Of Ingredients 10
Steps:
- 1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
- 2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
- 3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
- 4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
- 5. Serve piping hot with a few slices of buttered bread & enjoy.
- 6. Experiment with adding other ingredients.
IRISH POTATO SOUP
Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups.
Provided by Debbwl
Categories Low Protein
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the potatoes.
- Put potatoes into a soup pot with water, onions, and bay leaf.
- Simmer covered for 45 minutes.
- Puree soup in batches.
- Add half and half, salt, and pepper. Also add smoked sausage if using.
- Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
- Add butter and serve.
IRISH POTATO SOUP WITH BACON
I made this for St. Patty's day (along with the Recipe #217866) and the whole family loved it, even my 15 yr old who is quite picky. It's made from canned soups, so its easily accessible for anyone to make. No 'out of the way' ingredients. thick, creamy and very filling for cold nights. The bacon adds a great flavor and some nice texture. **If you have any questions about this recipe, feel free to leave me a message**
Provided by SaNdRa
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
- Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
- Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
- Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
- Crumble the bacon and divide it into 2 bowls.
- Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
- Add half of the cheese while stirring constantly for about 2 minutes.
- Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
- A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!
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- Melt the butter in a Dutch oven or large pot over medium heat. Add the celery and onions and sauté for five to six minutes or until they are tender.
- Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are completely done. They should break apart easily when you pierce them with a fork. You should be able to mash them against the side of the pan easily.
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