Creamy Irish potato soup is loaded with farmhouse style vegetables and has all the classic flavors of a traditional Irish soup. Serve it as an elegant first course or cozy dinner with a sandwich.
PREP TIME 20 minutesminutes
COOK TIME 35 minutesminutes
TOTAL TIME 55 minutesminutes
YIELD 12servings
Ingredients
2tablespoons butter
1leekchopped
3celery stalkssliced
4large russet potatoespeeled and diced
2large carrotsdiced
8cupschicken stock
1teaspoondried thyme
1/2teaspoondried sage
1dashcayenneoptional
1cupfrozen peas
1/4cupheavy creamor half and half
Salt and Pepper
Instructions
In a large soup pot, melt the butter over medium-high heat. Cook the leek and celery for 5 - 7 minutes or until softened.
Add the diced potatoes and carrots and stir. Pour in the chicken stock and add the dried thyme, sage, and cayenne. Bring the mixture to a boil and cook for 25 minutes or until the potatoes are quite tender and can easily be pricked with a fork.
Add the frozen peas and stir. Let them warm through for 1 minute.
Use an immersion blender to puree the soup in the pot. The vegetables should be quite blended but leave a few small chunks for adding a bit of texture if desired.
Add the cream and a pinch of salt and pepper. Stir and taste, adjust seasonings as needed.