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Irish Potato Soup


  • Irish Potato Soup
    Irish Potato Soup

    2 tablespoons Butter

  • One and a halfsmall Onion, chopped
  • 1 Celery Stalk, chopped
  • Six medium-sized Baking Potatoes, peeled as well as diced
  • 2 containers (10-1/2 ounces each) Condensed Chicken Broth
  • Two cups plus 3 tablespoons Cold Water, divided
  • One and a halfteaspoon Worcestershire Sauce
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Fresh Ground Black Pepper
  • 2 tablespoons Cornstarch
  • Two Hard-Cooked Eggs, sliced thin
  • chopped Fresh Parsley

How to make Irish Potato Soup

  • Include butter to stockpot. Warmth more than medium heat.
  • Saut√© red onion as well as celery Four minutes to melt onion.
  • Mix within potatoes, condensed chicken broth, 2-cups water, Worcestershire sauce, dried thyme, as well as fresh ground black pepper.
  • Provide the steam over medium-high warmth.
  • Reduce heat in order to low. Simmer Half an hour.
  • Include 3-tablespoons water and cornstarch in order to small dish. Mix to combine.
  • Stir cornstarch combination in to soups, stir in order to become thick.
  • Irish Potato Soup is ready to serve.

To Serve:

  • Ladle soups in to soups bowls.
  • Garnish with egg pieces, and chopped fresh parsley.