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My review
Irish Root Soup
Erincorks
"A hearty potato soup that goes great with soda bread and an Irish stout."
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Ingredients
1 h 20 m servings 408 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- 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
Per Serving: 408 calories; 22.2 g fat; 45.8 g carbohydrates; 8.3 g protein; 70 mg cholesterol; 544 mg sodium. Full nutrition
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Reviews
Read all reviews 3858 Ratings
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Most helpful positive review
12/2/2012
I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. I made everything in one pot - cooked the carrots with the potatoes after adding 4 cup...
Most helpful critical review
5/10/2017
I made this soup, hoping for a great Irish soup like the soups I had in Ireland. I was disappointed. It was okay, but not great. It's really heavy in the dairy, and just too rich. I used les...
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12/2/2012
I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. I made everything in one pot - cooked the carrots with the potatoes after adding 4 cup...
3/20/2012
This was delish! The only thing I can think of suggesting is step #5, I would have put that whole batch in that step back into the pot as is, with dividing and pureeing. There were a few chunks ...
3/19/2012
This tastes like liquid baked potatoes in the best way. My 7 year old declared it the tastiest thing she's ever eaten. High praise, trust me! I left off the cheddar cheese and used chicken stock...
4/8/2012
While I find dishes that are not spicy bland, the people I served loved this soup. It is now on our family menu. The puree carries a good flavor, is not too heavily or exclusively potato, and ke...
8/29/2012
I liked cooking this soup. However the puree procedure is WAY too complicated and long for me. I put the carrots and the potatoes in at the same time and cooked it. Then I pureed the whole soup....
8/19/2012
This soup is such a delicious comfort food that my family craves and I have to make it at least twice a month no matter what the season is. I've made it with both vegetable stock and chicken st...
3/19/2012
Phenomenal! I had to make some substitutions based on what I had but but the general flavor was the same. I used coconut oil as my cooking oil, chicken stock instead of vegetable, and threw in a...
1/22/2013
Five stars! And I don't take those lightly. I use more carrots and fewer potatoes, and I add a couple dashes of truffle oil.
3/21/2013
What a nice way to warm up on a cold day! We loved this soup! I reduced the amount of butter and substituted EVOO instead and at the end, when it was time to puree it, I just used my immersion ...