For a hearty and delicious meal serve cream of potato soup.¬†¬† Soup is good food and can be served as an entr√©e with green salad or at lunch with crackers. This delicious soup recipe comes from my Irish mom‚Äôs recipe book and was a staple food in our home when I was growing up.¬† Cream of potato soup is a quick and easy soup to make for your family, especially on a week night.
Gather your ingredients for potato soup recipe: you will need 4 tablespoons of extra virgin olive oil, 3 medium russet sliced potatoes, 1 bunch of scallions chopped, ¬Ĺ cup of chopped celery, ¬Ĺ cup of diced carrots, 1 tablespoon of chopped garlic, 4 cups of organic chicken stock, sea salt and fresh ground black pepper to taste and 6 sprigs of chopped fresh parsley to garnish the soup when it is served.
Heat the oil a large soup pot over medium heat.
Add onions, celery and carrots to the soup pot and mix well. Cover the soup pot and allow the vegetable to cook lightly. Stir vegetables so that they do not stick to the bottom of the pan or burn.¬† Next add the potatoes, set them on top of the vegetables and drizzle a tablespoon of olive oil over the potatoes.¬† Cover the soup pot and let the vegetable cook for another 7 minutes.¬† The Vegetables should be soft on the outside but not brown.
Add the chicken stock, garlic and salt and pepper.¬† Stir all ingredients so they are mixed well.
Cook over medium heat for 40 minutes.¬† Stir potato soup to prevent it from sticking to the bottom of the pan.
Add 4 tablespoons of heavy cream to the soup before you make the soup creamy.¬† Use a hand held blender to give soup a creamy texture.
Pour the blended potato soup into serving bowls and garnish the potato soup with chopped parsley.¬†
Serve cream of potato soup with corned beef and cabbage on St. Patrick‚Äôs Day.
Store soup in airtight container, in the refrigerator for five days or you may freeze the soup.
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