Irish Potato Soup
5 Tbsp. (70 gm.)unsalted butter
11/2 Tbsp. (12 gm.) honey
In 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
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