Irish Root Soup16 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 1 hr 20 min
“A hearty potato soup that goes great with soda bread and an Irish stout.” - by Erincorks
Original recipe yields 6 servings
- 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.
- 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.
- Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
- 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.
- Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
- 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.
- Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
- Season with salt and pepper; top with Cheddar cheese to serve.
Amount Per Serving (6 total)
- 408 cal
- 22.2 g
- 45.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 a..." See morend 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"
"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 inste..." See moread of vegetable, because that's what I had in the cupboard. Next time, I'll try it with the vegetable stock."
"While I find dishes that are not spicy bland, the people I served loved this soup. It is now on our family menu. The puree carries a good flavor, is not too heavily or exclusively potato, and keeping ..." See moresome solids in for the final product give it the substance of a meal instead of an appetizer."
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