Irish Potato Soup
6 Servings
50 minutes 10 min prep
Comfort food from Ireland with what else? Potatoes!!! We like our soup a little chunky so I don't use the sieve just do a light mash, and I normally always use chicken stock, and we sprinkle our bowls with anything from bacon to cheese to sour cream.
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3 pounds potatoes, peeled and quartered 1 1/2 large onions, finely sliced 3 ounces butter, melted 6 cups vegetable stock 3 cups milk 4 1/2 teaspoons chives or parsley nutmeg 1/8 teaspoon salt & pepper 1 1/2 teaspoons cornflour
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Add the potatoes and onions to sauce pan with melted butter.
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Cover and simmer for 10 minutes (don't brown).
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Add the vegetable stock, salt, pepper and nutmeg.
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Stir.
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Cover and bring to a boil stirring frequently.
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Reduce heat and simmer for 30 minutes, until vegetables are soft, stirring occasionally.
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Remove from heat and put through a sieve.
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Return to the saucepan.
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Stir in the milk and cornflour and bring to the boil, stirring continuously.
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Remove from heat, top with chives or parsley, and serve hot.