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.