Irish Potato Soup

This Irish Potato Soup is a classic. It is a easy, creamy and delicious soup. Serve this rich and hearty soup as a comforting cool weather dinner. Your family will thank you.

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I had a few leftover potatoes from the mashed potatoes from Christmas. I needed to use them up before they went bad. I used some and made some fried potatoes for breakfast the other day. I kept a few back to make a potato soup with them.  Good thing I did. This soup sure does hit the spot now that it is cold and rainy here in Virginia.

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I have always been a fan of potato soup. I began my love affair with it when I had it at Panera Bread in that delicious bread bowl. Oh my carbs on top of carbs. One taste and it made me feel like everything was right with the world. If you were cold this instantly warmed and comforted you. Now it can be made at home with a few humble potatoes and other ingredients. This also makes wonderful leftovers. Heat it up and put it in a mug to enjoy later on in the day.

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Irish Potato Soup

Ingredients:

2 pounds potatoes
5 slices thick bacon cooked and crumbled
1/4 cup bacon grease
1/4 cup flour
16 ounces whipping cream
16 ounces milk
8 ounces Velveeta cheese
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup white wine
1 cup cheddar cheese
chives and parsley for garnish

Directions:

Dice the potatoes unpeeled into 12 inch cubes or smaller. Place in a stock pot and cover with water. Bring to a boil. Let boil for about 10 minutes or until cooked. In a skillet combine bacon grease and flour mix until smooth. Place over low heat and gradually add whipping cream and milk. Continue to stir until smooth. Add Velveeta cheese and allow to melt. Stir well. Add cayenne pepper, garlic powder and pepper. Add wine. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and cayenne pepper. Cook on low for 30 minutes. Place soup into individual bowls and top with shredded cheese, bacon and chives.

Peace be with you,

Vonnie