Easy Irish Potato Soup
How's this for an easy Irish potato soup recipe? Sautéed onion and celery add subtle flavor and pair perfectly with tender potatoes to make this creamy soup especially soothing and delicious. And just like the name says, it's very easy to make and ready in under an hour.
Ingredients
1 tablespoon butter
1 stalk celery, finely chopped (about 1/2 cup)
4 green onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
0.125 teaspoon black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1.5 cups milk
1 stalk celery, finely chopped (about 1/2 cup)
4 green onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
0.125 teaspoon black pepper
3 medium potato, sliced 1/4-inch thick (about 3 cups)
1.5 cups milk
Instructions
Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onions and cook until tender, stirring occasionally.
Stir the broth, water, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Remove the saucepan from the heat.
Place half the broth mixture and 3/4 cup milk into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a medium bowl. Repeat with the remaining broth mixture and milk (or you can skip these steps and use an immersion blender to blend the broth mixture and milk right in the pot). Return the broth mixture to the saucepan and cook until the mixture is hot, stirring occasionally. Season to taste. Sprinkle with additional sliced green onions before serving, if desired.
Stir the broth, water, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Remove the saucepan from the heat.
Place half the broth mixture and 3/4 cup milk into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a medium bowl. Repeat with the remaining broth mixture and milk (or you can skip these steps and use an immersion blender to blend the broth mixture and milk right in the pot). Return the broth mixture to the saucepan and cook until the mixture is hot, stirring occasionally. Season to taste. Sprinkle with additional sliced green onions before serving, if desired.
Easy Irish Potato Soup
How's this for an easy Irish potato soup recipe? Sautéed onion and celery add subtle flavor and pair perfectly with tender potatoes to make this creamy soup especially soothing and del...
Directions
Print
Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onions and cook until tender, stirring occasionally.Stir the broth, water, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Remove the saucepan from the heat.Place half the broth mixture and 3/4 cup milk into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a medium bowl. Repeat with the remaining broth mixture and milk (or you can skip these steps and use an immersion blender to blend the broth mixture and milk right in the pot). Return the broth mixture to the saucepan and cook until the mixture is hot, stirring occasionally. Season to taste. Sprinkle with additional sliced green onions before serving, if desired.
Ingredients
1 tablespoon butter1 stalk celery, finely chopped (about 1/2 cup)4 green onion, sliced (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.5 cup water0.125 teaspoon black pepper3 medium potato, sliced 1/4-inch thick (about 3 cups)1.5 cups milk
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