Slow Cooker Irish Potato Soup Recipes

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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

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.

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