Pot of Gold Irish Potato Soup

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https://homeiswheretheboatis.net/2012/03/06/pot-of-gold-irish-potato-soup/

Ingredients

1/2 cup Kerrygold Irish Butter

1 medium onion, thinly sliced

3 leeks, sliced

3 stalks of celery

5 lb. bag of Yukon Gold potatoes, cut into 1 inch cubes

2 quarts chicken stock, reduced sodium (plus more if needed for desired consistency)

kosher salt

Fresh ground pepper

Kerrygold Cheddar Cheese

Toppings: Kerrygold Cheddar Cheese, crumbled cooked bacon, chopped fresh chives

Directions

Melt butter in a large saucepan over low heat; stir in onion, leek, and celery. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

*Process soup in batches in a blender until smooth stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

Serve soup in a bread bowl if desired.

Notes:

For maximum potato flavor, toss cubed potatoes in olive oil, season with salt and pepper and roast in 400 degree oven until done, for about 30 minutes.

*Use an immersion blender in pot for easy clean up.

You can make this soup as chunky or smooth as you like. Add stock/broth to your veggies to your desired consistency, it will thicken up in the refrigerator.

For more potato texture in the soup, reserve 1/3 of roasted potatoes and add them to soup after blending.

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