Potato Soup

Ingredients:

• 2 tablespoons butter
• 1 large onion, peeled and chopped
• 3 celery ribs, chopped
• 3 medium potatoes (about 700 g (1.5 lbs))
• 1 litre chicken stock (or vegetable stock)
• 1 teaspoon salt
• ¹⁄₂ teaspoon pepper
• ¹⁄₂ teaspoon garlic powder
• 120 ml heavy cream
• 2 tablespoons chopped fresh parsley (optional)
• 4 slices bacon, cooked and crumbled (optional)
• ¹⁄₂ cup cheddar cheese (optional)

Method:

Prepare the Vegetables:

1. Melt the butter in a large soup pot or Dutch oven over medium heat.
2. Add the chopped onion and celery, and sauté for about 5-6 minutes until they are tender and translucent.

Sweat the Potatoes:

1. Add the diced potatoes to the pot and stir to coat them with the butter.
2. Cover the pot and cook for about 10 minutes, stirring occasionally to prevent the vegetables from sticking or browning.

Add the Stock:

1. Pour in the chicken or vegetable stock, and add the salt, pepper, and garlic powder.

Mark as complete

1. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Blend the Soup:

1. Remove the pot from the heat and allow the soup to cool slightly.
2. Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth.

Add the Cream:

1. Stir in the heavy cream and return the pot to low heat. Warm the soup gently, but do not let it boil.
2. Serve:

1. Ladle the soup into bowls and garnish with chopped parsley, crumbled bacon, and shredded cheddar cheese if desired.
2. Serve hot with a side of crusty bread or brown bread.

Source: Great Food Ireland 

Soup, Cheese, Appetizers and Snacks