Irish Potato Soup
Source of Recipe
Aunt Saunny
4-6 TBSP butter or margarine
2 medium onions, peeled and sliced
2 lbs. potatoes, peeled and sliced
3 cups milk
5-1/2 cups (three 14-oz. cans) chicken broth
1/4 cup chopped fresh chives
1/2 tsp. celery seeds
1/4 tsp. dried thyme
1 cup light cream (I used Half & Half)
salt and pepper to taste
Roux:
2 TBSP butter or margarine
2 TBSP all-purpose flour
Garnishes:
1/2 cup chopped fresh chives
6 slices bacon, crisp and crumbled
Heat a 6- to 8-quart stockpot, add the butter and onion and cook
gently. do not let the onion brown. Add the peeled and sliced potatoes,
milk, and chicken broth. Add the herbs, cover and gently cook for about
an hour.
Prepare a roux: Melt the butter in a small saucepan and whisk in
the flour. Let the mixture bubble for 2 minutes on med-low heat,
stirring constantly. Thicke the soup with the roux, whisking carefully to
avoid lumps.
Cook for 5 to 10 minutes and then puree the soup (either in
blender or food processor). Add the cream and gently reheat, but do not boil.
Season with salt and pepper. Serve with the garnishes.
Serves 8-10.
NOTE: This soup is fairly thin, but very tasty.
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