My lovely husband, who headlines as a chef and baker on a Souper Thursday, discovered this delicious Irish Potato Soup. We’ve made it twice now, and both times it’s turned out perfectly, and it’s so easy to make.
Irish Potato Soup (adapted from The New Soup Bible)
- 40 grams/ little less than 1/4 cup Butter
- 2 large Onions, chopped
- 700 grams Potatoes, chopped (We used King Edward Potatoes–the book also recommends Golden Wonder and Maris Piper)
- 7.5 cups/ 1.75 L Chicken Stock
- Sea Salt, Freshly Ground Black Pepper
- Melt butter, add onions, stir well, cover and leave on low heat for 10 minutes
- Add potatoes, stir well, season with Salt and Pepper, cover and cook on low heat for 10 minutes
- Add stock, bring to a boil, simmer 25 minutes
- Puree soup
Advertisement
Easily one of the best soups EVER. I reckon I could eat it for a whole week, it’s that souper.