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:
covered percent of daily need
