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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 tablespoons - butter, divided
  • 4 cups - chopped yellow onion
  • 3/4 cups - sliced celery
  • 8 - medium Yukon Gold potatoes, coarsely chopped
  • 1 bottles - 12 oz. Irish red ale (like Smithwick's)
  • 4 cups - reduced-sodium chicken or vegetable broth
  • 1/2 teaspoons - salt
  • - freshly ground black pepper, to taste
  • 3 tablespoons - flour
  • 4 cups - whole or 2% reduced fat milk
  • 7 ounces - grated cheese (Gruyere and sharp white Cheddar)
  • Garnishes
  • 3/4 cups - finely minced parsley
  • 4 ounces - crumbled blue cheese
  • - crisp cooked bacon, crumbled
  • Directions:

    1. Melt 2 tablespoons butter in a 6-to-8-quart stockpot. Add onion and celery; cook over medium heat about 10 minutes.

    2. Add potatoes, ale, broth, salt and pepper, and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

    3. Melt remaining butter in a saucepan; whisk in flour until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese; stir until melted.

    4. Stir cheese mixture into potato mixture until combined. Cook over very low heat for 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon, if using.

    Brief Description

    For St. Patrick's Day enjoy this weekday- friendly dinner.

    Main Ingredient:

    potatoes

    Category:  Soups

    Cuisine:  Irish

    Prep Time: 30 min
    Cook Time: 1 hour(s) 30 min

    Source

    Relish magazine

    Posted By:

    Kaysue4

    Posted On:

    February 26, 2017

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