Irish Potato Soup (and it’s gluten free)

I’m usually fairly modest when it comes to tooting my own horn, but ya know – This soup is pretty doggone good!!  My husband called it the best potato soup he’s ever eaten!  (and it’s so easy to make!)

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It’s based on the old fashioned, traditionally Irish potato soup – So enjoy!  (And it’s gluten free). It’s so simple to make, you can have it for dinner on a weeknight!

A List of Ingredients –

• 1 Tablespoon of Irish Butter   (regular butter will work, but has far more water content)
• ½ cup leek, sliced – about one small leek
• ¼-pound Irish bacon cut into pieces (you can use regular, but try to remove most of the white fatty part. Irish bacon is primarily smoked pork with very little fat.)
• 2 Large russet potatoes
• 1 Tablespoon of olive oil
• 2 cups chicken broth
• ¾  cup half and half
• 1/8 teaspoon ground black pepper
• Chopped parsley for garnish

 Making the Potato Soup – 

Slice the leek thinly.  Melt the butter in the soup pot and lightly sauté the leek on low until the butter becomes very lightly browned, but not burned.

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Add the olive oil and the bacon, cooking until the bacon becomes brown and cooked through.

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Cut the potatoes into small chunks and add to the pot, mixing together well. No need to peel them.

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Add the broth and bring to a boil, then cover and simmer for about 30-40 minutes, until the potatoes are very soft!

Put about 1 ½ cups of the potatoes, leeks and broth into a blender (you might get some bacon, but remove the larger pieces) and puree until smooth.  Return to the pan and mix.

Add the half and half and pepper – serve hot!

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Makes about 4 1-cup servings.

Copyright 2015 LazyGastronome.com

5 from 6 votes

Print ^[8]

Irish Potato Soup - Gluten Free

This soup is based on the old fashioned, traditionally Irish potato soup – So enjoy!  (And it’s gluten free)

Course: Soup

Cuisine: Irish

Keyword: broth, cream, Irish Bacon, irish butter, leek, potato

Servings: 4 1-cup servings

Author: HelenFern

Ingredients

• 1 Tablespoon Irish Butter  (or regular butter)
• 1/2 cup leek, sliced thin (about on small leek)
• 1/4 pound Irish bacon cut into pieces
• 2 large russet potatoes
• 1 Tablespoon olive oil
• 2 cups chicken broth
• 3/4 cup half and half
• 1/8 teaspoon ground black pepper
• chopped parsley for garnish

Instructions

1. Slice the leek thin.  Melt the butter in the soup pot and lightly sauté the leek until the butter becomes very lightly browned, but not burned. ^[14]

2. Add the olive oil and the bacon, cooking until the bacon becomes brown and cooked through.

3. Cut the potatoes into small chunks and add to the pot, mixing together well.

4. Add the broth and bring to a boil, then cover and simmer for about 30-40 minutes, until the potatoes are very soft!

5. Put about 1 ½ cups of the potatoes, leeks and broth into a blender (you might get some bacon, but remove the larger pieces) and puree until smooth.  Return to the pan and mix.

6. Add the half and half, and pepper – serve hot!

Recipe Notes

 

Copyright 2015 LazyGastronome.com

I’d love to hear your thoughts on this potato soup – Please leave me a comment!