Potato Onion Soup Done Irish-Style

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 11/22/19
Vichysoisse soup. Gusto Images / Getty Images
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
325 Calories
20g Fat
29g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 325
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 59%
Cholesterol 54mg 18%
Sodium 638mg 28%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 10%
Protein 8g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes. For a fancier take, consider chopped prawns or diced lobster.

Ingredients

  • 4 tablespoons butter
  • 2 medium yellow onions, peeled and sliced
  • 2 pounds potatoes, peeled and sliced
  • 3 cups of milk
  • 5-1/2 cups homemade chicken stock or use canned
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon dried thyme, whole
  • 1 cup light cream
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped fresh chives
  • 6 slices lean bacon, crisply fried and chopped

Steps to Make It

  1. Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.

  2. Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender.

  3. Add the cream and gently reheat, but do not boil. Season with salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


Source: by Jeff Smith (William Morrow & Co)
Reprinted with permission.

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