Irish Potato Soup ~ I Devoured This at Camp Blogaway

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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?!

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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