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Irish Potato and Parsley Soup

Irish Potato and Parsley Soup is a traditional Irish recipe for classic soup of bacon, potatoes and onions cooked in a blend of chicken stock and milk that's finished by the addition of cream. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Potato and Parsley Soup.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : Pork RecipesMilk RecipesIrish Recipes

This is a Northern Irish soup that makes the most of that staple of the Irish diet, the potato (the connection of potatoes with Ireland is so notable that in West Africa potatoes are termed 'Irish Potatoes' to distinguish them from sweet potatoes). This is meant to be a 'big' soup so you need a good starchy potato such as a base. King Edwards and Pentland Dells are excellent varieties to use.

Ingredients:

2 streaky bacon rashers, chopped
25g butter
450g potatoes, peeled and chopped
450g onions, roughly chopped
900ml chicken stock
300ml fresh whole milk
salt and black pepper, to taste
25g fresh parsley, chopped
150ml single cream
croûtons, to garnish

Method:

Fry the bacon in a large pan for about 3 minutes (or until the fat begins to run) then add the butter, potatoes and onions and cook for 10 minutes more, stirring occasionally.

Add the stock and milk, season to taste, then bring the mixture to the boil. Reduce to a simmer, cover and cook for 30 minutes, or until the vegetables are tender.

Take off the heat, allow to cool slightly then transfer to a blender or food processor, add the parsley and purée until smooth. Return the purée to a pan, re-heat gently (do not allow to boil) and ladle into warmed serving bowls. Garnish with croûtons and a little more parsley then serve.