Irish Potato Soup

If you have about 50 minutes to spend in the kitchen, Irish Potato Soup might be an outstanding gluten free and lacto ovo vegetarian recipe to try. For $1.16 per serving, you get a soup that serves 6. One portion of this dish contains around 8g of protein, 5g of fat, and a total of 259 calories. Plenty of people really liked this European dish. It is brought to you by Boulder Locavore. This recipe is liked by 1161 foodies and cooks. A mixture of unsalted butter, yellow onions, whole milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your st. patrick day event. Overall, this recipe earns a pretty good spoonacular score of 72%. Try Irish Potato Soup, Irish Potato Soup, and Irish Potato Soup With Bacon for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Garnish: Chopped Parsley

6 medium Russet Potatoes, peeled and chopped

Salt and Pepper to taste

4 cup Stock (chicken, vegetable, or ham), homemade if available

1 tablespoon unsalted Butter

2 cups Whole Milk

2 medium Yellow Onions, peeled and chopped

Equipment:

pot

immersion blender

blender

bowl

Cooking instruction summary:

In a large stock pot, melt the butter. Add the onions and potatoes; heat over medium heat, covered, stirring often until they begin to soften (15-20 minutes). Do not allow them to brown.Add the stock and milk and allow to come to low simmer. Stirring often, cook until the potatoes and onions are fully soft.For a smooth soup: Process in batches through a blender or use an immersion blender to achieve a smooth consistency. If after processing the soup is thicker than desired, pour it back into the cooking pot and thin with additional warm stock. If wishing a textured soup: no blending is required.Salt and pepper to taste and serve garnishing the bowls with the chopped parsley.

 

Step by step:


1. In a large stock pot, melt the butter.

2. Add the onions and potatoes; heat over medium heat, covered, stirring often until they begin to soften (15-20 minutes). Do not allow them to brown.

3. Add the stock and milk and allow to come to low simmer. Stirring often, cook until the potatoes and onions are fully soft.For a smooth soup: Process in batches through a blender or use an immersion blender to achieve a smooth consistency. If after processing the soup is thicker than desired, pour it back into the cooking pot and thin with additional warm stock. If wishing a textured soup: no blending is required.Salt and pepper to taste and serve garnishing the bowls with the chopped parsley.


Nutrition Information:

Quickview
258k Calories
7g Protein
4g Total Fat
48g Carbs
11% Health Score
Limit These
Calories
258k
13%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
48g
16%

  Sugar
8g
9%

Cholesterol
13mg
4%

Sodium
870mg
38%

Get Enough Of These
Protein
7g
15%

Vitamin K
69µg
67%

Vitamin B6
0.81mg
41%

Potassium
1071mg
31%

Vitamin C
20mg
24%

Phosphorus
198mg
20%

Manganese
0.39mg
20%

Vitamin A
863IU
17%

Magnesium
62mg
16%

Vitamin B1
0.23mg
16%

Fiber
3g
14%

Calcium
134mg
13%

Vitamin B2
0.22mg
13%

Copper
0.26mg
13%

Iron
2mg
12%

Vitamin B3
2mg
12%

Folate
47µg
12%

Vitamin B5
1mg
10%

Vitamin D
1µg
7%

Zinc
1mg
7%

Vitamin B12
0.37µg
6%

Selenium
4µg
6%

Vitamin E
0.17mg
1%

covered percent of daily need
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Food Trivia

Radishes are members of the same family as cabbages.

Food Joke

It is illegal to take more than three sips of beer at a time while standing.

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