Once a year, I become Irish. As soon as I hear the bagpipes, the celebrations are infectious. One Irish thing I love is POTATO SOUP. It’s thick, hearty, rich and has a wholesome goodness that appeals to everyone, Irish or not.
Potato soup is best served on a cold day, like it was today, the eve of St. Pat’s day here in the east coast. So I peeled some potatoes, mixed in the creamy soup, the milk, cream and seasonings and very quickly, my St. Patrick’s feast was ready. And for good measure, I added some slivers of deli corned beef and a hefty sprinkling of cheese.
It was cheap. It was easy. I served it piping hot and shared it with family and friends.
And whether you’re Irish or not, here’s the complete Potato Soup recipe, over at at Homemade Quirk, a community blog of Quirk Books. While you’re there, browse around because those folks have some terrific books you’ll want to have!
Potato Soup with Corned Beef
- Large Stockpot – 6 quarts
- Food processor or blender
- 3 whole large potatoes, peeled, cubed into 1/2-inch pieces
- `1 can Cream of Potato Soup
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup corned beef deli slices, sliced in thin slivers
- 1/2 cup chopped celery
- 1/4 cup grated Parmesan, for sprinkling
- Bread, for serving
- Boil the potatoes for 10 minutes till soft enough to mash. When cooked and soft, drain the water. Cut the potatoes in cubes.
- In a food processor or blender, combine the following: potatoes, Cream of Potato soup, heavy cream, milk, broth, salt, pepper, garlic and onion powders. Process for about 2 to 3 minutes till smooth
- Transfer the blended mixture into a stockpot. Bring to a boil on high heat, then lower heat to a medium and simmer for about 6 minutes.
- Serve the soup piping-hot. Top it with corned beef slices, celery and Parmesan.Serve with bread of any choice.