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.
- Ready In:
- 1hr 5mins
- 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)
- 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.
MY PRIVATE NOTES
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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!!!!)
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.