Irish Potato Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion diced
- 2 clove garlic minced
- 4 medium potatoes peeled and diced
- 4 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh parsley chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes to the pot and stir to coat with butter.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Use a potato masher to slightly mash the potatoes in the pot.
- Stir in the heavy cream, salt, and black pepper.
- Heat the soup gently until warmed through, about 5 minutes.
- Remove from heat and let the soup rest for 10 minutes.
- Ladle the soup into bowls and garnish with chopped parsley before serving.
Notes
For an extra creamy texture, you can use an immersion blender to puree the soup to your desired consistency. If you prefer a thicker soup, you can reduce the amount of broth or add a bit of flour before adding the cream. Adjust the seasoning to taste, and don't hesitate to add some bacon bits or a sprinkle of cheddar cheese for additional flavor.
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