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Irish Root Soup

Irish Root Soup

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Erincorks

Erincorks

A hearty potato soup that goes great with soda bread and an Irish stout.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
  2. Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
  3. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
  4. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
  5. Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
  6. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
  7. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
  8. Season with salt and pepper; top with Cheddar cheese to serve.
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Reviews

nanerdc
41

nanerdc

12/2/2012

I used all the ingredients listed, but the preparation sounded way too over-complicated for a simple soup. I made everything in one pot - cooked the carrots with the potatoes after adding 4 cups of chicken broth (because I was out of vegetable stock) to the sauteed veggies. Then I used an immersion blender just enough to thicken it while still leaving some small chunks of potatoes and carrot pieces. Stirred in the cream last and garnished with a little cheddar and crumbled bacon.

mis7up
26

mis7up

3/20/2012

This was delish! The only thing I can think of suggesting is step #5, I would have put that whole batch in that step back into the pot as is, with dividing and pureeing. There were a few chunks here and there, I could have used a little more with this recipe. But the flavor was over all wonderful. It was creamy (with or without the heavy cream) My family thoroughly enjoyed this very very much. TY

annilita
20

annilita

3/19/2012

This tastes like liquid baked potatoes in the best way. My 7 year old declared it the tastiest thing she's ever eaten. High praise, trust me! I left off the cheddar cheese and used chicken stock instead of vegetable, because that's what I had in the cupboard. Next time, I'll try it with the vegetable stock.

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