Irish Potato Soup (and it’s gluten free)

I’m usually fairly modest when it comes to tooting my own horn, but ya know – This soup is pretty doggone good!!  My husband called it the best potato soup he’s ever eaten!  (and it’s so easy to make!)

potato

It’s based on the old fashioned, traditionally Irish potato soup – So enjoy!  (And it’s gluten free). It’s so simple to make, you can have it for dinner on a weeknight!

A List of Ingredients –

  • 1 Tablespoon of Irish Butter   (regular butter will work, but has far more water content)
  • ½ cup leek, sliced – about one small leek
  • ¼-pound Irish bacon cut into pieces (you can use regular, but try to remove most of the white fatty part. Irish bacon is primarily smoked pork with very little fat.)
  • 2 Large russet potatoes
  • 1 Tablespoon of olive oil
  • 2 cups chicken broth
  • ¾  cup half and half
  • 1/8 teaspoon ground black pepper
  • Chopped parsley for garnish

 Making the Potato Soup – 

Slice the leek thinly.  Melt the butter in the soup pot and lightly sauté the leek on low until the butter becomes very lightly browned, but not burned.

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Add the olive oil and the bacon, cooking until the bacon becomes brown and cooked through.

potato

Cut the potatoes into small chunks and add to the pot, mixing together well. No need to peel them.

potato

Add the broth and bring to a boil, then cover and simmer for about 30-40 minutes, until the potatoes are very soft!

Put about 1 ½ cups of the potatoes, leeks and broth into a blender (you might get some bacon, but remove the larger pieces) and puree until smooth.  Return to the pan and mix.

Add the half and half and pepper – serve hot!

potato

 

Makes about 4 1-cup servings.

Copyright 2015 LazyGastronome.com

5 from 6 votes
Irish Potato Soup - Gluten Free

This soup is based on the old fashioned, traditionally Irish potato soup – So enjoy!  (And it’s gluten free)

Course: Soup
Cuisine: Irish
Keyword: broth, cream, Irish Bacon, irish butter, leek, potato
Servings: 4 1-cup servings
Author: HelenFern
Ingredients
  • 1 Tablespoon Irish Butter  (or regular butter)
  • 1/2 cup leek, sliced thin (about on small leek)
  • 1/4 pound Irish bacon cut into pieces
  • 2 large russet potatoes
  • 1 Tablespoon olive oil
  • 2 cups chicken broth
  • 3/4 cup half and half
  • 1/8 teaspoon ground black pepper
  • chopped parsley for garnish
Instructions
  1. Slice the leek thin.  Melt the butter in the soup pot and lightly sauté the leek until the butter becomes very lightly browned, but not burned.

  2. Add the olive oil and the bacon, cooking until the bacon becomes brown and cooked through.

  3. Cut the potatoes into small chunks and add to the pot, mixing together well.

  4. Add the broth and bring to a boil, then cover and simmer for about 30-40 minutes, until the potatoes are very soft!

  5. Put about 1 ½ cups of the potatoes, leeks and broth into a blender (you might get some bacon, but remove the larger pieces) and puree until smooth.  Return to the pan and mix.

  6. Add the half and half, and pepper – serve hot!

Recipe Notes

 

Copyright 2015 LazyGastronome.com

I’d love to hear your thoughts on this potato soup – Please leave me a comment!

 

This entry was posted in Holidays, Soup, St. Patrick's Day and tagged , , , , , . Bookmark the permalink.

10 Responses to Irish Potato Soup (and it’s gluten free)

  1. This sounds delicious! Visiting from #SmallVictoriesSundayLinkup

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  5. Swathi says:

    5 stars
    Irish potato soup looks delicious perfect meal idea.

  6. Kim says:

    5 stars
    This is such a great recipe. Nothing beats a great potato soup!

  7. Andréa says:

    5 stars
    What a nice dinner!

  8. Amy Liu Dong says:

    5 stars
    Wow! This soup looks incredibly delicious and very tasty! The creamy sauce makes this so enticing! Loved it!

  9. Elizabeth says:

    5 stars
    Love a good potato soup! Thanks for sharing!

  10. Lisa says:

    5 stars
    It sounds so good.

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