Irish Potato Soup

  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon minced garlic
  • 31/2 pounds Idaho potatoes, peeled and chopped
  • 8 cups chicken broth
  • 2 cups shredded sharp Cheddar cheese, Sargento®
  • 1 cup chopped green onion
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Garnish: shredded sharp Cheddar cheese, sliced green onion

In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain. Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.

  • Yields: About 8 cups

Comments

This is one of our favorite go to potato soup recipes. I've made it so many times and it's fantastic!

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.