IRISH POTATO-CHEESE SOUP, TRADITIONAL

This page is just the recipe for this luscious Irish soup, perfect for St. Patrick’s Day. Here’s the full story  behind it.

Recipe Note: this is very adaptable. You may use all leeks or all onions instead of a combination of the two; the potatoes may be peeled or unpeeled; and you may use a more readily available beer or ale. You may make it vegan (that link is for its recipe; and it is delicious that way, too). Or follow the recipe below to go the classic creamy cheese-rich route. Non-vegetarians may replace the vegetable stock with chicken stock, and add the optional garnish of crisp bacon crumbles.

In any case, this is a full meal when served with a spinach salad and whole grain toast or crisp baguette slices. For dessert, try my baked apples.

INGREDIENTS

 1/4 cup (4 tablespoons)  butter

2 medium onions, chopped (about 2 cups)

Leeks typically hide a lot of dirt. Hence the directions for washing them thoroughly.

3 medium leeks, white and light green part only, slit lengthwise, de-rooted, very well washed, and sliced

3/4 cup sliced celery (about 3 stalks)

10 medium Yukon Gold potatoes, peeled or not as you prefer, and coarsely chopped

1 can (12-ounce) Irish red ale

4 cups vegetable broth 

1/2 teaspoon salt

1/2 to 1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

4 cups whole milk

7 ounces grated aged sharp cheddar cheese, preferably Irish

3/4 cup finely minced parsley (optional, but very good)

4 ounces crumbled blue cheese, preferably Irish (optional, but very good)

crisp, cooked bacon crumbled (optional)

Instructions

1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion, leek and celery; cook over medium heat  about 10 minutes.
2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 35 minutes. Mash a few of the potatoes against the pot, to thicken the soup slightly.
3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. If using cheddar cheese, add it now, and stir until melted.
4. Combine the potato mixture and milk-and-cheese mixture until combined. Cook over very low heat  10 minutes.
5. Ladle into soup bowls and sprinkle with parsley, optional blue cheese and optional bacon, if desired.Makes 8 entree-sized servings (when accompanied by bread and salad).

For another Irish recipe, see my Guinness Stout Chocolate Cake. Here’s the link to the cake’s recipe-only page.