Irish Potato Soup Recipe Mommy's Memorandum

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Irish Potato Soup

My DNA is the ethnicity of many countries, Irish being one that’s a little more prominent. My maternal pedigree links to the Simmons mattress heirs, though my relative married an Englishman and was dismissed from any inheritance. My parents have visited Ireland several times, once on St. Patrick’s Day and have fond memories of the country and its people.

Here’s a potato soup recipe we serve during March. It’s rich and filling and the topper of an Irish Clover makes it fun for everyone.

Ingredients:

9 Tbsp butter

1.5 cups diced onion

1 cup celery

2 cups potatoes

1/2 tsp. white pepper

1/2 tsp. rosemary

2 tsp salt

5 cups milk

1/2 cup all-purpose flour

1/3 cup half and half

Clover Cookie Cutter (optional)

Toast (optional)

Pesto (optional

Directions:

Melt seven tablespoons of the butter in a saucepan over low heat. Blend in four and allow to cook two minutes, stirring often. Add five cups of milk slowly to the flour and butter mixture. Stir constantly until thick and bubbly. Melt the rest of the butter in a small saucepan. Add the onion, celery and potato. Cover and cook slowly, stirring often, for ten minutes, until the potatoes are tender. Add to the milk mixture. Now add the white pepper and salt. Heat slowly until heated. Stir in half and half.

Use Clover cookie cutter to cut clover shape out of toast. Spread your favorite pesto over toast and place in bowl on top of the soup.

Makes 6-8 servings

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