Best Irish Potato And Parsley Soup Recipes

IRISH POTATO SOUP

Irish Potato Soup image

My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.

Provided by Firewife42

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 6

Ingredients

1 (1 pound) package bacon
1 onion, chopped
1 cup celery, chopped
6 potatoes, scrubbed and cubed
salt and pepper to taste
2 (12 fluid ounce) cans evaporated milk

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 39.4 g, Cholesterol 47.9 mg, Fat 15.1 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 552.9 mg, Sugar 11.6 g

IRISH POTATO AND PARSLEY SOUP

Irish Potato and Parsley Soup image

Make and share this Irish Potato and Parsley Soup recipe from Food.com.

Provided by samcp4

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 slices streaky bacon (cut into 1cm pieces)
1 lb potato (Approx 1 inch cubes)
1 lb onion (Roughly chopped)
1 ounce butter
1 1/2 pints stock (Veg or Chicken)
1/2 pint milk
2 tablespoons parsley (Chopped)
150 ml cream
salt
pepper

Steps:

Fry the bacon until beginning to run.
Add the butter, potatoes and onions, fry on a low to medium heat for 15 minutes or until they are beginning to soften.
Add the stock, milk and salt and pepper to taste.
Bring to the boil, cover and simmer for half an hour.
Cool slightly.
Blend.
Add the parsley and cream.
Heat gently.

Nutrition Facts : Calories 389.2, Fat 25.1, SaturatedFat 14.2, Cholesterol 73.9, Sodium 189.4, Carbohydrate 35.5, Fiber 4.2, Sugar 5.8, Protein 7.6