Creamy Irish Potato Soup
I’m not a big fan of boiled dinner – there, I said it. I don’t have an Irish bone in my body, but when you’re having friends over for Saint Patrick’s Day, you have to make something Irish, right?
Since I don’t make a boiled dinner for Saint Patrick’s Day, I was asked to make an Irish Potato Soup. A recipe was sent to me for a Creamy Irish Potato Soup from a well-known recipe website, which I am choosing not to disclose. Reason being – it was so bland that I had to add a bunch of ingredients to make it actually taste like something I would make.
It was a pretty basic recipe consisting of butter, potatoes, celery, green onion, chicken stock, black pepper and milk. I thought that it would be lacking flavor from the moment I read the recipe – there was no salt! I understand that chicken broth can be high in sodium, but with the addition of the veggies and milk more is definitely needed.
In turn, I created my own Creamy Potato Soup. It was not made by an Irish, but it was way better than what the recipe was trying to have me eat. It was served with Irish Soda Bread baked by someone of true Irish decent, and what a great combination it made!
Creamy Irish Potato Soup (my concoction)
4 Tablespoons Butter
2 Stalks Celery, 1/2 inch diced
6 Scallions (whites and greens), chopped
1 Carrot, 1/2 inch diced
1 Clove Garlic, minced
6 Medium Potatoes, peeled and 1/2 inch diced
3 1/2 Cups Chicken Stock
1 Teaspoon Lawry’s Seasoning Salt
1/4 Cup Sour Cream
3 Cups Milk
Salt and Pepper, to taste
- In a stock pot over medium heat, melt butter and saute celery, carrots and garlic until tender.
- Add chicken stock, potatoes and seasoning salt. Bring to a boil, reduce heat and cover for 15 minutes.
- Add milk and sour cream, then blend mixture with Immersion hand blender, standard blender or food processor until mixture is smooth.
- Return blended mix back to pot over medium/low heat and bring back to a simmer. Remove from heat and season with salt and pepper to taste.
- Serve with Irish Soda Bread
