Inspired by the thread regarding Irish food, and further to my plea for
recipe ideas to feed a family with four kids under the age of 5 years, a
couple of weeks ago, I thought potato soup might be the go, so came up with
this amalgum of my granny's very own and several good looking ones I found
on the web. Pretty good imho, and went down a treat with the little family
of hungry wee ones. Recipe makes about a gallon of soup.
Cheers,
Richard

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Potato Soup

lunch, soups, vegetables

4 tbsp butter
3 tbsp flour
8 large potatoes; peeled, cubed
4 large onions; chopped
3 sticks celery; chopped
5 clove garlic; chopped
2-3 rounded tsp old bay seasoning
plenty of white pepper
salt to taste (~3 tsp)
equal parts chicken stock and milk; to just cover vegetables
1 ctn sour cream; 300 gms
6 tbsp parsley; chopped
4 green onion OR bunch chives; finely sliced

Melt butter in a large heavy based pot. Add onions and garlic and celery.
Sweat them on a low heat for 5 minutes or so. Add the flour and toss/cook
for a couple more minutes, being careful not to burn the flour. Add the
potatoes, cook a little longer then chuck in the milk and stock to cover
the vegetables. Add the old bay seasoning and the pepper.
Cook slowly until vegetables are tender, about 30-45 minutes. Blend the
mixture. Whisk in the cream, add the parsley and spring onions and the salt
to taste.

Yield: 3-4 litres


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