Irish Potato Soup ~ I Devoured This at Camp Blogaway


Camp Blogaway is my baby. It’s where close to a hundred passionate food bloggers join me in our gorgeous So Cal mountains to study food, talk about food, debate food, write about food, photograph food and EAT FOOD… like this yummy-rich Irish Potato Soup.  I’ve been holding this recipe back until chilly weather arrived, WHO KNEW our LA summer would go through November?!

Colour 26mm minThe recipe showed up via an email from Lance, capable PR person for ceramic maker, Denby. What caught my eye (once I stoppedCovered Vegetable Dish drooling over casseroles and other pretty products) was IRISH. Snapping out of my Shopper Stupor, I flashed on the fact that Kerrygold Irish butter and cheeses was joining us at Camp, along with the Idaho Potato Commission.  Ooooh, who wouldn’t love a creamy bowl of buttery, cheesy, potato-y soup whilst relaxing in a mountain lodge surrounded by happy campers and Mother Nature? I don’t exaggerate, it really IS that setting.  And I, for one, gobbled up this Irish Potato Soup.

Irish Potato Soup from Lance Buckley, Nice PR Guy

  • 2 tablespoons Kerrygold Irish butter
  • 2 medium brown onions, diced
  • 3-4 Idaho Russet potatoes, washed, peeled, diced
  • 1 cube chicken bouillon
  • 1 clove garlic, crushed (If you like more garlic, add 1-2 more cloves)
  • 1-2 teaspoon fresh parsley (Save some for garnishing)
  • 3 pieces of celery, chopped (If you don’t like the texture of celery, try using just the chopped leaves)
  • Black pepper & salt to taste
  • 2 cups milk (2% or Whole Milk work better than skim)
  • 2 cups grated Kerrygold Aged Cheddar Cheese

Melt butter in medium saucepot. Stir in diced onions and potatoes, cover with lid and cook on medium heat for 3-5 minutes, or until the onions begin to become translucent.

Add the chicken bouillon, celery, parsley, garlic and season with salt & pepper.

Once combined, add milk and stir until soup becomes thick. TIP: If soup is too thin, try adding a teaspoon of flour, but dilute in 1-2 teaspoons of water first to avoid clumps.  If soup becomes too thick, add a little more milk.

Reduce heat to simmer, continue cooking until potatoes are tender.

Before serving, add cheese and stir until fully melted.  Makes 8 servings.


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{ 3 comments… read them below or add one }

1 Mimi Avocado March 15, 2013 at 9:29 am

How did I miss this post? Glad I found it in time for St. Patrick’s Day!

2 sippitysup November 24, 2012 at 3:30 pm

Luck of the Irish hits Camp Blogaway! GREG

3 Kath November 20, 2012 at 10:43 am

I love, love, LOVE Kerrygold butter and cheese, especially the Dubliner cheese! I’m pinning this soup to try it some time!

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