Every year on St. Patrick’s day, I pull up my Dubliners radio station on Pandora, crank up the volume, and spend a lot of time in the kitchen making some kind of concoction from Irish Traditional Cooking. In the past, it’s been simple things like champ or Irish salad, and, of course, potato soup. In more recent years, I’ve enjoyed trying more complicated dishes just to test my Celtic gastric mettle, but the potato soup has been something I’ve started to add into our regular meal rotation. It’s easy, satisfying, very tasty, and, most importantly, holds the Humble family seal of approval (meaning that E, B, and I all like it [and C will when she actually has some], which is a rare feat).
Try it out on St. Patrick’s Day (what, you haven’t started planning yet? it’s only a month away…) or any day you’re looking for some easy comfort food!
- Peel and chop up the potatoes and onion, then melt butter in a saucepan.
- When butter is melted, add potatoes, onions, and salt to the pan and stir to mix. Cover and let it simmer for about ten minutes, stirring occasionally, making sure that the potatoes and onions are well-coated in butter.
- Add the stock and bring to a boil, then let it simmer for twenty minutes.
- Remove the pan from the stove and allow it to cool a bit, then puree with a stick blender.
- Add shredded cheese to the top (we like a LOT) and garlic salt to taste.
- Serve immediately!
- I've found that Yukon golds work really well in this recipe, but you can also use plain old Russets.