Pot of Gold Irish Potato Soup

I’m not Irish, but I’m happy to pay homage to the potato to celebrate St. Patrick’s Day~

I’ve never met a potato I didn’t like ~ potatoes are my kryptonite~  and I can think of nothing more tragic than a potato famine :)

I found a recipe from Southern Living for Irish Potato Soup that I converted to a Pot of Gold any leprechaun would enjoy~ using Yukon Gold Potatoes, Kerrygold Irish Butter and a generous sprinkling of Kerrygold Cheddar Cheese.

I added 3 stalks of celery in addition to the leeks and onion called for in Southern Living’s recipe. Instead of cooking the potato in the soup, I roasted them in the oven, tossed with olive oil and seasoned with salt & pepper for about 30 minutes at 400 degrees.

We like our potato soup with some texture, so I reserved 1/3 of the roasted potatoes and added the rest to the pot with the chicken stock, sautéed celery, leeks & onions.

I used an immersion blender to mix the stock with the potatoes, onions & celery. I made a big batch to share with my mother-in-law, so for a 5 lb. bag of Yukon Gold potatoes, I started with 2 quarts of chicken stock, adding more until the consistency looked good once I added in my reserved potatoes.

You can make it as chunky or smooth as you like~ I didn’t peel my potatoes either~ a job I’m not fond of and we like the skins. Add stock/broth to your veggies to your desired consistency~ it will thicken up in the refrigerator.

You can find a printable recipe, HERE.

Serve it in a bread bowl or regular bowl.

Garnish with bacon or prosciutto, chives & cheese~ just remember to celebrate the potato for St. Patrick’s Day :)

You can find a St. Patrick’s Day Round Up of

17+ Recipes and Table Inspiration, HERE.

Thank you for your visit!

Sharing with:  Metamorphosis Monday