IRISH POTATO SOUP - MY WAY
Traditional Irish Potato Soup from yourirish.com. Wanting to know the nutritional information and as a safe keeping place.
Provided by coffee31807
Categories European
Time 30m
Yield 1 pan, 5 serving(s)
Number Of Ingredients 10
Steps:
- 1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
- 2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
- 3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
- 4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
- 5. Serve piping hot with a few slices of buttered bread & enjoy.
- 6. Experiment with adding other ingredients.
BAKED POTATO SOUP MY WAY
I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way.
Provided by Gloria 15x
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon and reserve.
- Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
- Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
- Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
- Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
- Simmer for 10 minutes; do not allow to boil.
- Add cheese and green onion and heat until cheese melts.
- Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Nutrition Facts : Calories 453.5, Fat 25, SaturatedFat 13, Cholesterol 71.4, Sodium 1335.4, Carbohydrate 41, Fiber 2.8, Sugar 7.1, Protein 16.1
CREAMY POTATO SOUP
Make and share this Creamy Potato Soup recipe from Food.com.
Provided by Sweetie_chic07
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot.
- Dissolve the bouillon cube in the hot water and then add to the crock.
- Cover and cook on low for 8 hours
- Using a potato masher, gently mash some of the potatoes in the soup to your preference (If you like a chickier soup don't mash as much).
- If the soup is too thin take out about 1/2 cup of the cream and add 1-2 tablespoons of flour. Make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup.
- Stir in the cheese until creamy and enjoy!
Nutrition Facts : Calories 615, Fat 28, SaturatedFat 17.6, Cholesterol 93.5, Sodium 1387.4, Carbohydrate 64.4, Fiber 7.2, Sugar 4.3, Protein 28.2
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