My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.
Nice basic potato soup. I used 12 oz. of chicken broth instead of both cans of evapotated milk. At the last, I sauteed half of a huge head of cabbage with the onion, celery and a little garlic in the bacon grease and threw that in once it cooked down a bit. I garnished it with fresh rosemary. Nice simple potato soup with a couple of personal touches.
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Good, but, nothing that I'd choose to make again. I like the Rue Based potato soups better.
Read MoreNice basic potato soup. I used 12 oz. of chicken broth instead of both cans of evapotated milk. At the last, I sauteed half of a huge head of cabbage with the onion, celery and a little garlic in the bacon grease and threw that in once it cooked down a bit. I garnished it with fresh rosemary. Nice simple potato soup with a couple of personal touches.
This was a hit at our St. Patrick's Day pot luck today. I reduced the bacon to half a pound, and the evaporated milk to one 13 ounce can. I also substituted homemade chicken broth for the water and peeled my potatoes instead of scrubbing (easier, and I prefer them that way). This all worked out really well. There was not a bit left after the pot luck!
Love potato soup and I am not even Irish. I think the bacon can easlily be cut down to 1/2 pound and also use low-fat evaporated milk to cut the calories.
This was good, but needed a bit more flavor. I added a cup of shredded cabbage(cooked with the onion and celery), and a clove of garlic-minced. Also, I used chicken broth instead of water. I agree with some of the other reviews that a whole pound of bacon is too much. Thanks firewife42 for the recipe!
Made this the way I usually make potatoe soup with regular milk and velveeta cheese. I just used the idea of the bacon. We use hamburger usually. It was an instant favorite! We have made it more than once already and will make it again for sure. My daughter wanted it for her birthday.
Not the best potato soup I have had but not bad either. Next time I would sub some of the evaporated milk for some chicken broth. All in all a good starter mix and one that you could play around with to suite your taste.
This is a perfectly simple receipe. It taseted better than resturant potato soup for sure. I did add more potatos when I made it, closer to 3 lbs. It still turned out amazing!!
Very good! Will try to get more flavor the next time i make this, yet it was so good the way it is!
Good, but, nothing that I'd choose to make again. I like the Rue Based potato soups better.
I basically needed a recipe to use 2 cans of evaporated milk before they went bad. Found this recipe and it was more than i could have asked for. My husband was skeptical until the 1st bite. Now I have to buy more evaporated milk.
This soup turned out way better than I expected. With so few ingredients, I wasn't expecting a whole lot of flavor, but I was pleasantly surprised. The smokiness of the bacon really comes through, and this soup was delicious. This was a great alternative to the usual corned beef for our St. Patrick's Day dinner.
I have been making potato soup for years and love it. I used to cook the bacon and then add the rest of ingredients all at once and cook for an hour or two. The techniques used in this recipe made such a HUGE difference! I used yellow potatoes and heavy cream instead of evaporated milk, making the smoothest, silkiest broth I’ve ever tasted! The ingredients really pop by sautéing in the bacon grease, and the bacon is so nice and crisp by adding the last 5 minutes with the cream! Thank you! This is my new recipe!
It was my first time making a simple soup and I got it perfect. I was nervous and was doubting myself with the flavor. But it turned out great. Simple and easy instructions to follow. So thank you so much for sharing. Need to improve on the thickness of the cream though.
Remembered from days of old when my mom fed us(11) on so little money. Chunks of potatoe instead of mashed. Sometimes we had it with no bacon. Maybe she used chicken broth those times but she always made it more Irish with bright green parsley. Thanks for a long saught recipe.
I know a lot of people like bacon, but the flavor was much too strong for me in this soup. I would leave it out and serve it on the side or even garnish a bit of it on the top instead.
WOW...WOW...and WOW...
What an amazing recipe, I made it exactly as directed, I was very skeptical, but the flavor blew my taste buds away.
No tweaking this recipe for me.
Thank you so much for sharing.
Awesome comfort food! Had to substitute cream of celery soup for celery, heavy cream for evap. milk, I put some dumplings in mine, which helps to thicken the density(goes back to the potato soup my mother made, always put dumplings in hers). Also, shaved carrots are in mine.
love this recipe (no chicken broth or stock) but has anyone made in a crockpot?? if so could you let me know if any changes to make?
