The Farmer's Exchange Online Home
Friday, June 15, 2018
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Irish Potato Soup


Published: Friday, March 9, 2018

2 Tbsp. butter

1 small onion, chopped

1 celery stalk, chopped

6 potatoes, peeled and diced

2 (10½ oz.) cans condensed chicken broth

2 c. plus 3 Tbsp. water, divided

1 tsp. Worcestershire sauce

¼ tsp. dried thyme

¼ tsp. black pepper

2 Tbsp. cornstarch

In a soup pot, melt butter over medium heat and sauté onion and celery 3-4 minutes, or until tender.

Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes.

In a small bowl, combine remaining 3 Tbsp. water and cornstarch; stir into soup and cook until thickened. —6 servings.

Note: If desired, top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.

Return to Top of Page