IRISH-STYLE POTATO ONION SOUP
From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."
Provided by Stephanie Z.
Categories Potato
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
- Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
- Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
- Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
- Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Nutrition Facts : Calories 346.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 57.6, Sodium 402.7, Carbohydrate 27.4, Fiber 2.3, Sugar 3.4, Protein 10.2
SAVANNAH-STYLE IRISH POTATO SOUP
Provided by Virginia Willis
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.
- To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.
IRISH-STYLE POTATO ONION SOUP
Steps:
- Gather the ingredients.
- Heat a 6- to 8-quart stockpot, add 4 tablespoons of the butter and onions, and cook gently. Do not let the onions brown. Add the peeled and sliced potatoes, milk, and chicken stock . Add 1/4 cup of the chives, celery seeds, and thyme . Cover and cook gently for about an hour.
- In a small saucepan melt remaining 2 tablespoons butter and whisk in the flour. Let the roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender .
- Add the cream and gently reheat, but do not boil. Season with salt and pepper . Serve with remaining 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Nutrition Facts : Calories 323 kcal, Carbohydrate 31 g, Cholesterol 49 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 479 mg, Sugar 9 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
IRISH POTATO SOUP
My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.
Provided by Firewife42
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- 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. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 39.4 g, Cholesterol 47.9 mg, Fat 15.1 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 552.9 mg, Sugar 11.6 g
CREAMY IRISH POTATO SOUP
This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
- Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
- Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
POTATO ONION SOUP
Make and share this Potato Onion Soup recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
- Bring to a boil, then cover and let cook until the potatoes are completely tender.
- Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
- Puree the potato mixture in a blender or food processor, then return it to the saucepan.
- Add the onions to the saucepan, together with their buttery juices.
- Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
IRISH ONION SOUP
The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. -Theresa Miller, Sault St. Marie, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.
Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
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