I know - it's been forever since I've posted a new recipe. I hope you find this one worth the wait! :)
This soup (a slightly modified version of the recipe found here) is by far the most requested soup that I make for get-togethers. It is just 7 ingredients and super simple to make. It is wheat, fish, soy, nut and egg-free (if all your ingredients are), too, and can even be milk-free (see Variations below) so that makes it a major win in the food allergy/sensitivity world to boot! Nice! Enjoy! :)
Irish Potato Soup
1 stick full-fat, salted butter
2 large white onions, diced*
5 lbs. yellow potatoes, peeled and diced*
8 Cups of allergy-friendly chicken stock or broth
(8 Cups is 2 (32oz.) boxes of stock or broth. My personal favorite is Swanson Organic Chicken Stock.)
1 Cup allergy-friendly heavy whipping cream
Salt and Pepper
*Note: I essentially use twice as much potato as onion for this recipe. I find that 2 very large white onions and 5 lbs. of yellow potatoes are generally perfect for this ratio. You can, however, always add a little more/less onion or potato according to your individual taste preferences.
1. Melt the butter in a large stock pot.
2. Add the onion to the pot and cook and stir for one minute, coating the onion completely in the butter.
3. Add the potatoes to the pot and toss the potatoes well with the onions and melted butter.
4. Cover the pan and sweat the vegetables for 10 minutes, shaking the pot every few minutes to prevent sticking. (Note: Yes, you need to shake the pot vs. stirring the vegetables. Taking the lid off to stir the vegetables stops the sweating process and changes the flavor of this soup. That said, shaking the pot is essential to keep the onions/potatoes from burning and sticking. I try to shake the pot every 1-2 minutes for best results.)
5. Pour in the stock/broth, stir the mixture well, and simmer the soup for 20 to 30 minutes until the potatoes are cooked to desired tenderness. (Note: I find fork-tender a good doneness for the potatoes.)
6. Turn off the heat, and puree the soup using a handheld blender. (Note: If you don't have a handheld blender, allow the soup to cool, and then blend the soup by batches in a regular blender.)
7. Add the heavy whipping cream and mix the soup well together. (Note: I just use my handheld blender to do this part, but you can also use a wooden spoon.)
8. Season with salt and pepper to taste. (Note: Some people don't add salt and pepper to the whole pot, but instead have everyone season their own individual portions of soup. I personally season the whole pot. You can do whichever is your preference. When I season the whole pot, I aim for the flavor of well-seasoned mashed potatoes which requires tasting as I go. I start with stirring in about a teaspoon of salt and a half teaspoon of pepper, taste, and add more salt/pepper until I get the taste I am looking for.)
9. If needed, reheat the soup to serve.
Makes about 12 (1 Cup) servings.
(Please keep your individual dietary needs in mind when using variations.)
- Milk-Free: Use a dairy-free heavy whipping cream alternative like Silk or Califia in place of the heavy whipping cream.
- Vegetarian/Vegan: For a vegetarian option, use a vegetable stock or broth that fits your dietary needs in place of the chicken stock. For a vegan option, use a vegetable stock or broth that fits your dietary needs in place of the chicken stock and a diary-free heaving whipping cream alternative.
- Topping Ideas: This soup is wonderful plain, but you can also top it with additional heavy whipping cream, sour cream, cheese, bacon crumbles, ham, jalapeño slices, onions, chives, parsley - whatever you like on a baked potato would be fantastic on this!
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| Irish Potato Soup with Ham, Cheese and Sour Cream |
That's it!
Easy. Simple. Delish.
Enjoy!
