Irish Potato Soup
"Have been making this for years. The bay leaf is what makes this one a little different from a lot of potato soups."
photo by Leggy Peggy
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 russet potatoes, medium sized
- 1 quart water
- 2 medium onions, diced
- 1 bay leaf
- 1⁄2 cup half-and-half
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter
- 1⁄2 lb smoked sausage, sliced (optional)
directions
- Peel and slice the potatoes.
- Put potatoes into a soup pot with water, onions, and bay leaf.
- Simmer covered for 45 minutes.
- Puree soup in batches.
- Add half and half, salt, and pepper. Also add smoked sausage if using.
- Cook for 15 minutes on low just until heated thoroughly without scalding the half and half.
- Add butter and serve.
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Reviews
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I am typically not a big fan of potato soup, but this soup was so delicious!! I used my immersion blender to puree it and added the polish sausage. My soup was a little thin, but I think it's because my potatoes tended to be on the smaller side. The taste was just perfect. This recipe is definitely a keeper - thanks for posting it! -
Photo may be seen here (in Savor): www.annacia.com. DH and both feel that this is one of the best potato soups we have ever had. I didn't use any sausage and in place of the half and half I added about 1 1/4 cups of heavy cream (leftover from Christmas that had passed it's date -still good though- and had to be used) which likely had something to do with the excellence of the soup,lol. Honestly, it was something that you would expect in an expensive restaurant. I topped mine with sliced green onion and some black pepper. This is going into my Favorites of 2013 cookbook right now and I will most certainly be making it many times again (DH even ask me to print the recipe so that he can make it!!!!) -
Very good! I used chicken broth instead of water, used no salt, lots of pepper, and I added smoked sausage. I like my soup thick, which this was, and chunky, so I just mashed the potatoes a bit. Thanks for posting! -
I made this as 2 serves planning on giving the DM 1 and putting the other in the fridge for the next day but the DM ate up the lot in 1 sitting (not bad when she said she wasn't really hungry :lol: ). The only change I made was to use hi-lo milk for the half and half and Carisma potatoes (a low GI potato). Thank you Debbwl, made for I Recommend tag game and recommended by averybird. -
A very thick and creamy soup. This is comfort food at its best. Thanks, Debbwl [Made for Zaar Cookbook Tag]
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Tweaks
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Very good! I used chicken broth instead of water, used no salt, lots of pepper, and I added smoked sausage. I like my soup thick, which this was, and chunky, so I just mashed the potatoes a bit. Thanks for posting!
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Beautiful creamy and filling soup. I used vegetable stock in place of water and no salt. Company arrived unexpectedly around lunchtime, so I added an extra cup of stock and two sliced leeks that I sauted in a little butter. I buzzed it quickly with the stick blender and then added about 7 ounces of diced danish salami. It was a real hit with everyone. Thanks for posting.
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Good and easy to make. I added chicken broth instead of water for added flavor and cut back on the salt. This was a thick soup. My kids said it reminded them of baby food LOL. It was tasty. -
Super thick; and I love thick soups. I used turkey stock in place of water (so I used less salt), but that's all I changed. The flavor was mild and pleasant, but not bland. I made it without the optional smoked sausage, but I'm sure it's great that way, too...... or even with cubed ham. Thanx!
