When temperatures drop below freezing, I reach for the crock pot. Of course in my mind, there is no wrong time to eat soup, but cold days are definitely a right time to eat soup.
I first visited Ireland nearly 20 years ago, during summer, and even then one of my favorite pub meals was potato soup. Pub life is a huge part of Irish culture, and even if you forgo the pints, there’s still a lot to love in a pub.
I’ve made potato soup before, but it’s always been a really basic version–potatoes, stock, cream, salt, and paper. This time I wanted to spice things up a bit.
- 1/2 stick of Irish butter (I used Kerry Gold)
- 1 medium sized onion-chopped + dried onion flakes
- 6 large potatoes, washed & peeled
- 3 stalks of celery, chopped
- 1/2 cup shredded carrots
- Chicken stock (I used one can of prepared + 3 cups of homemade)
- 1 pound of bacon
- heavy cream
- 1 bottle of Irish beer (I use Guinness)
- smoked paprika (to taste)
- ground black pepper & salt (to taste)
- 1 teaspoon (or a few shakes) of Worcestershire sauce
- 1 ½ cup of grated cheese–extra sharp
Wash vegetables. Chop potatoes, celery, onion, and carrots. Add chicken broth. Add butter. Put ingredients in crock-pot, and cook for several hours until potatoes are soft.
Cook bacon. Add a bit of bacon grease to the pot. Use the bacon for garnish.
When vegetable are soft, use an immersion blender to puree the soup. Add Guinness, Worcestershire sauce, and paprika. Add in cheese. Cook soup another 30 minutes or so. Salt and pepper to taste.
Garnish with bacon, chives, sour cream, cheese, croutons. Whatever looks good and enjoy!