Irish Potato Soup
This creamy delicious potato soup is simple and delicious, with a mild texture it's the perfect soup when the cool weatehr hits. Load this soup with cheddar cheese, Romano Cheese, scallions, and bacon if you want this potato soup loaded!
Servings: 4 servings
Ingredients
- 1 1/2 lbs russet potatoes
- 1 cup onion 1/2-1 medium onion- white or yellow
- 1 cup heavy cream
- 1 teaspoons chicken bouillon I use Knorr chicken bouillon
- 1-2 teaspoons coarse kosher salt or sea salt (do not use table salt- it will not taste good)
- 2 tablespoons fresh lemon juice
- garnish- fresh chopped parsley
Instructions
- Peel and dice the potatoes (cut them all into 1-inch dice so they cook quickly and evenly.
- Using a grater, grate the onion until it's shredded. Alternatively, you can dice the potato fine. I've done both but prefer it grated.
- In a 5 quart pot, bring the potatoes and water to a boil, turn to medium, and simmer until the potatoes are tender without any resistance when pierced with a knife. Do not drain!
- Use an immersion blender to puree the potatoes and water. Alternatively, you can place the soup in a blender and blend it smooth, then return it to the pot.
- In a small skillet saute the onion over medium heat with 2 tablespoon butter until soft. (not browning them).
- Add the chicken bouillon and salt start with 1 teaspoon, add more as desired.
- Stir in the lemon juice.
- Slowly add the cream while stirring the soup to prevent it the cream from curdling. Or temper the cream, add 1 cup hot soup to the cream to warm it up, then add that to the soup.
- *Do not skimp on the salt and think soup will taste good. It will taste like dishwater!
- *optional: Add more lemon juice if desired, add shredded cheddar or Romano cheese, cooked chopped bacon add diced green onions on top for loaded potato soup with a dollop of sour cream.