Rating: 4.5 stars 4.7
65 Ratings
  • 5 star values: 49
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A hearty potato soup that goes great with soda bread and an Irish stout.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.

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  • Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.

  • Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.

  • Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.

  • Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.

  • Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.

  • Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.

  • Season with salt and pepper; top with Cheddar cheese to serve.

Nutrition Facts

408 calories; protein 8.3g; carbohydrates 45.8g; fat 22.2g; cholesterol 69.8mg; sodium 544.3mg. Full Nutrition
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