Irish Potato Soup Recipe
Irish Potato Soup is a unique and wonderful soup! Everyone who has had this soup has only praised it! Try this Irish Potato Soup recipe and you will understand why.
Summary
Main IngredientVegetable
Ingredients
| Butter | 2 Tablespoon | |
| Onions | 2 Medium | |
| 1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together | ||
| Potatoes | 3 Large, peeled | |
| Milk | 5 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Evaporated milk | 1/2 Cup (16 tbs) | |
| 2 blades mace | ||
| Chopped chives to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a heavy pan.
Add the thinly sliced onions and potatoes.
Toss well in the butter.
Lay a piece of wax paper or aluminum foil down over the vegetables, as if to tuck them in.
This will keep them from drying out.
Cover the pan with a lid and allow the vegetables to soften over a slow heat for about 10 minutes.
On no account must you let them brown or you will destroy the bland flavor.
Now remove the paper (or foil) and add the milk and all the other ingredients except the evaporated milk and chives, which are only for final decoration.
Simmer for a half hour.
Discard the thyme, bay leaf, and parsley and sieve the soup.
Reheat in a clean saucepan.
In the bottom of each soup cup put a tablespoon of evaporated milk and a good scatter of chopped chives.
Pour the hot soup on top and give it one stir.
Very nice.
Add the thinly sliced onions and potatoes.
Toss well in the butter.
Lay a piece of wax paper or aluminum foil down over the vegetables, as if to tuck them in.
This will keep them from drying out.
Cover the pan with a lid and allow the vegetables to soften over a slow heat for about 10 minutes.
On no account must you let them brown or you will destroy the bland flavor.
Now remove the paper (or foil) and add the milk and all the other ingredients except the evaporated milk and chives, which are only for final decoration.
Simmer for a half hour.
Discard the thyme, bay leaf, and parsley and sieve the soup.
Reheat in a clean saucepan.
In the bottom of each soup cup put a tablespoon of evaporated milk and a good scatter of chopped chives.
Pour the hot soup on top and give it one stir.
Very nice.
Chef
