I agr 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.
Nav Social Menu
It was an instant favorite! We have made it 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 This is a perfectly simple receipe. It taseted better than resturant potato soup for sure.
- Rustic Irish Potato and Cabbage Soup – for the slow cooker or stove top.
- Choosing The Road Less Traveled;
- Mezzanotte arriverà (I Romanzi Extra Passion) (Italian Edition);
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! My kids know they will have it every Halloween, then all winter long. Save to favorites. Added to shopping list. Go to shopping list.
Pride of Irish Soup
Prep 15 m Cook 35 m Ready In 50 m Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Transfer soup mixture to blender or use your immersion blender to whip soup until smooth.
Return to pan; reheat; add salt and pepper to taste. If soup is too thick, add small amounts of milk until you reach desired consistency. Serve with a spoonful of whipped cream on each serving. Sprinkle parsley and grated cheese on top of the cream. Submit a Recipe Correction. Traditional Irish Shepherd's Pie. Cut off the dark green tops and reserve to use for another purpose.
With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size. Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long.
Remove any tough pieces. Set aside until needed. In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot. Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
If soup seems like it doesn't have enough liquid, add a bit more chicken broth. When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.
Tags from the story. You may also like. Next article Homemade Chunky Cheese Bread.
Easy Guinness Irish Soup - The Seasoned Mom
Glad you enjoyed it and yes, more bacon is never a bad idea :. A very comforting bowl :. Thanks Sue and yes, he would love this. He is going to love this soup!! He will, Mary Ann. Loved this soup. A hearty, comforting bowl :.