Irish Potato Soup

Irish Potato Soup


5 Tbsp. (70 gm.)unsalted butter
1 medium onion, diced
1 Tbsp (15 gm.) chopped salt pork
3 large baking potatoes, diced
½ C. (64 gm.) shredded carrots

11/2 Tbsp. (12 gm.) honey
32 Oz. (900 ml.) chicken broth
3 cloves garlic, chopped
1 tsp (2 gm.) ground black pepper
Toppings: shredded strong cheese, chives, bacon bits and/or sour cream

Irish Potato SoupIn a large sauce pan melt the butter on low. Chop the onion, garlic and salt pork and sauté in the butter for 5 to 10 minutes until golden.
Chop the potatoes and shred the carrots. Stir them into the onion mix and cook on medium for 15 minutes, stirring frequently.
Stir in the chicken broth, honey and black pepper. Simmer covered for 30 to 40 minutes until the potatoes are tender. Use an immersion blender or food processor to blend to the desired consistency. Keep on simmer until it reaches serving temperature.
Garnish with cheese, chives, bacon bits and/or sour cream.

Serve with a warm slice of Savoury Honey Beer Bread

To print this recipe please go to Irish Potato Soup

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