Northern Ireland Potato Soup |
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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 6 |
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I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :) Ingredients:
2 (14 ounce) cans chicken broth |
2 tablespoons butter |
2 celery ribs, chopped |
4 medium potatoes, diced |
1 cup chopped scallion |
1/4 teaspoon pepper |
1 tablespoon cornstarch |
1 tablespoon water |
1 pint heavy cream (or half and half) |
Directions:
1. .In a large soup pot over medium-high heat combine chicken broth, butter, celery, potatoes, scallions, and pepper.
2. Bring to a boil and then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. .In a small bowl dissolve cornstarch in the water, and slowly stir into the soup. Simmer for 3 minutes.
4. Add the cream or half and half slowly while stirring the soup.
5. Once combined, simmer for 1 minute then turn off heat and serve.
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