Irish Potato Soup
Serve the soup with crusty bread and a small salad for a complete meal. See the notes section for vegan and vegetarian variations. This potato soup is naturally gluten-free.
In a large Dutch oven or a stockpot, melt 3 tablespoons of butter over medium heat.
Add the diced onions, along with a pinch of salt and sweat it for a minute, or until the onions are translucent.
Next add the potatoes and mix well. Cover the pot and let it cook for 5 minutes, stirring occasionally.
Now add the chicken stock, along with a teaspoon of salt and pepper. Bring it to a boil over medium high heat. Lower the heat to medium. Cover and let it simmer till the potatoes are tender, about 15 minutes.
Once the potatoes are tender, take it off the heat and puree the soup using an immersion blender. If you do not have that, you can puree the soup, in batches, using a regular blender. Make sure the soup had cooled down a little to avoid splatter burns.
Place the pureed soup back to medium-low heat and add the cream. Let the soup warm up for about 5 minutes.
Check for seasonings and add more salt and pepper, if required.
Serve immediately topped with shredded cheese, chopped bacon and sliced green onion, along with slices of crusty bread.
Note 1: 3-4 potatoes, depending on the size. Starchy potatoes, like russet or Idaho potatoes, are ideal for this recipe. Waxy potatoes will make the soup slimy instead of creamy.
Note 2: The garnishes, though optional, are highly recommended. Traditionally, the soup is eaten as is, without any garnishes. But in our opinion, shredded cheese and bacon and green onion elevate the taste immensely, making it go from good to great!
To make it vegetarian, skip the bacon and use vegetable broth instead of chicken stock.
For a vegan option, use olive or coconut oil instead of butter, vegetable broth in place of chicken stock, coconut cream instead of heavy cream. Also, skip the bacon and cheese. Or replace the cheddar cheese with vegan cheese.
Calories: 388kcal, Carbohydrates: 34g, Protein: 11g, Fat: 24g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 991mg, Potassium: 810mg, Fiber: 2g, Sugar: 6g, Vitamin A: 737IU, Vitamin C: 10mg, Calcium: 72mg, Iron: 2mg
Continue Reading for additional tips and serving suggestions.