Creamy Irish Potato Soup
"I have been surviving on soups for two weeks following oral surgery. I made this today (3-13-06) just as soon as it arrived online from Campbell's Kitchen. Easy to make, and even easier to "chew." A very nice, creamy texture, and very flavorful."
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 2 tablespoons butter
- 4 green onions, sliced
- 1 celery rib, sliced
- 1 3⁄4 cups chicken broth
- ground black pepper, to taste
- 3 medium potatoes, peeled and sliced 1/4-inch (about 1 lb.)
- 1 1⁄2 cups milk
directions
- Heat butter in saucepan. Add onions and celery and cook until tender.
- Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes until potatoes are tender.
- Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and milk. Return to saucepan. Heat through.
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Reviews
-
The flavor is great considering it is one of the simplest potato soups I've made. I added a little sour cream(1/4 cup)to intensify the flavor. Not too heavy like lots of other potato soups. Thanks Big Bill...a definite keeper. Lee
RECIPE SUBMITTED BY
I am an 82-year-old retiree, married to the same lady for 62 years, have four adults children - all out of the nest (Yea!), we have seven grandchildren and three great-granddaughters. My favorite activity today is getting into a position (usually lying down) which causes the least pain to my ol' achin' back. My favorite cookbooks are the ones published each year by the State Fair of Texas containing all the Fair's prize-winning recipes from the previous year's cooking contests. Texans are noted for their bragadoccio but, when it comes to their cooking, many of these brags are justified. I don't have any major passions, but I have several peeves, most of which now come out of Washington, D.C. On a more personal level one of my pet peeves are those people who, intentionally, give incomplete instructions with their recipes (i.e. how big is a can of tomatoes or a a can of evaporated milk?) with the intent of keeping anyone from ever making the recipe as good as they do! And, I have an elevated loathing for those cooks who deliberately alter by either omitting items or giving the incorrect measurements for items in their recipe to make certain no one will ever make the dish as good as they do! I know this happens from personal experience, for I published cookbooks for many year and you would probably be surprised to know how frequently this ruse occurs. Tacky!
