Savannah-Style Irish Potato Soup

4.7(12)

by Virginia Willis·published 2016-12-11

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American

Servings

6 servings

Total time

—

Calories / serving

489 kcal

Ingredients (13)

serves

1 teaspoon chopped fresh thymethyme
2 cloves garlic, finely choppedgarlic
Coarse kosher salt and freshly ground black pepperpepper
3 tablespoons all-purpose flourflour
4 cups chicken stock or reduced-fat low-sodium chicken brothchicken
3 cups whole or 2-percent milkmilk
4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)potato
2 cups packed grated sharp white Cheddar (about 8 ounces)
Snipped fresh chives, for garnishchive
2 tablespoons canola oilcanola-oil
1 carrot, finely choppedcarrot
1 stalk celery, finely choppedcelery
1 sweet onion, finely choppedonion

Instructions (3 steps)

01Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.

02Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.

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Not rich — missing servings, total time, or calories.