Irish Potato Soup

This is a comforting soup that tastes great right out of the pot, but even better the next day. And, especially if you live in the Midwest and have fallen into lower temps again, hot soup is definitely a great option for lunch or dinner.

It’s a great appetizer, but pair it with some Irish soda bread and perhaps a salad, and you’ve got yourself a satisfying meal.

The ingredients are simple, much like a lot of Irish cuisine. I think that's why I love making dishes from my ancestry. Irish cuisine is simple, yet satisfying. There's no need to buy out the spice and herb section of the store to make the dishes and they're easy enough to make on a busy weekday or weeknight.

All you need is some potatoes, onion, celery, evaporated milk and of course, some bacon. See, simple and easy! Just the way busy family cooks like it!

Irish Potato Soup

Ingredients:

• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 6 russet potatoes, peeled and cubed
• Salt and pepper to taste
• 2 – 12 oz cans of evaporated milk
• ½ package bacon, cooked and crumbled

Preparation:

Start by heating the oil in a large saucepan. Add the onion and celery and cook until softened.

Add the cubed potatoes and put enough water in the saucepan, just to cover the potatoes.

Bring to a boil and then reduce the heat to medium low and let the potatoes simmer, stirring frequently.

Keep stirring and simmering until the potatoes are completely softened.

Season with salt and pepper and add the evaporated milk, continuing to stir until milk is heated all the way through.

At this point, I like to use my immersion blender and just move it around a bit to make the soup a little fuller and creamier. Make sure to leave some of the potatoes chunky and not blend it all up!

Place in bowls and sprinkle with crumbled bacon. Serve with bread, salad or just enjoy it on its own.

Irish Potato Soup

Course: SoupsDifficulty: Easy
Prep time

15

minutes
Cooking time

25

minutes

A simple potato soup to enjoy.

Ingredients

  • 2 tsp Vegetable Oil

  • 1 medium Onion, chopped

  • 2 stalks Celery, chopped

  • 6 Russet Potatoes, peeled and cubed

  • 2 – 12oz cans Evaporated Milk

  • 1/4 pkg Bacon, cooked and crumbled

  • Salt and pepper, to taste

Directions

  • Heat the oil in a large saucepan.
  • Add the onion and celery. Cook until softened
  • Add the cubed potatoes and enough water to just cover them.
  • Bring to a boil and then reduce the heat to medium low and let the potatoes simmer, stirring frequently.
  • Keep stirring and simmering until the potatoes are completely softened.
  • Add the evaporated milk and continue cooking on medium low until thoroughly heated.
  • Season with salt and pepper to taste.
  • Remove from heat and sprinkle crumbled bacon over it. Ladle up and enjoy!

Notes

  • Before I add the bacon, I like to use my immersion blender to puree some of the potatoes into the base. I think it adds another level of creaminess to the soup.
  • Add more bacon, if you like. I definitely add more, personally, but I love bacon in my potato soup.

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