Creamy Irish Potato Soup Recipes

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CREAMY IRISH POTATO SOUP



Creamy Irish Potato Soup image

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

2 tablespoons butter or margarine
4 medium green onions, sliced
1 stalk celery, sliced
1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
⅛ teaspoon ground black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 ½ cups milk

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.

CREAMY IRISH POTATO SOUP



Creamy Irish Potato Soup image

I have been surviving on soups for two weeks following oral surgery. I made this today (3-13-06) just as soon as it arrived online from Campbell's Kitchen. Easy to make, and even easier to "chew." A very nice, creamy texture, and very flavorful.

Provided by Big Bill in Big D

Categories     Potato

Time 45m

Yield 5 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 green onions, sliced
1 celery rib, sliced
1 3/4 cups chicken broth
ground black pepper, to taste
3 medium potatoes, peeled and sliced 1/4-inch (about 1 lb.)
1 1/2 cups milk

Steps:

  • Heat butter in saucepan. Add onions and celery and cook until tender.
  • Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes until potatoes are tender.
  • Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and milk. Return to saucepan. Heat through.

Nutrition Facts : Calories 204.4, Fat 7.9, SaturatedFat 4.8, Cholesterol 22.5, Sodium 351.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.7, Protein 7

IRISH POTATO SOUP



Irish Potato Soup image

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

1 (1 pound) package bacon
1 onion, chopped
1 cup celery, chopped
6 potatoes, scrubbed and cubed
salt and pepper to taste
2 (12 fluid ounce) cans evaporated milk

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

IRISH POTATO SOUP WITH BACON



Irish Potato Soup With Bacon image

I made this for St. Patty's day (along with the Recipe #217866) and the whole family loved it, even my 15 yr old who is quite picky. It's made from canned soups, so its easily accessible for anyone to make. No 'out of the way' ingredients. thick, creamy and very filling for cold nights. The bacon adds a great flavor and some nice texture. **If you have any questions about this recipe, feel free to leave me a message**

Provided by SaNdRa

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 baking potatoes, peeled and cut into chunks
1 lb maple bacon, cooked crisp and crumbled
2 large onions, cut into pieces
2 (10 ounce) cans cheese soup
1 (10 ounce) can cream of potato soup
1 (10 ounce) can French onion soup
24 ounces whole milk
8 ounces water
2 (8 ounce) packages monterey jack cheese

Steps:

  • Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
  • Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
  • Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
  • Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
  • Crumble the bacon and divide it into 2 bowls.
  • Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
  • Add half of the cheese while stirring constantly for about 2 minutes.
  • Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
  • A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!

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