Creamy Irish Potato Soup|
A bit traditional and a bit modern, this is one of our favorite soups to enjoy in the winter. We make it with chicken broth, but if you use vegetable broth instead it makes a very satisfying vegetarian dish. The key here is to slowly simmer the vegetables until they are tender and very mellow rather than browning them or sauteing them. The resulting soup is very mild and comforting. Fresh thyme is preferable in this soup, but I have made it many a time with dried thyme and we still enjoy it. The soup can be made ahead of time up to the last step and stored for up to 2 days before serving.
4 cups chicken stock or broth, divided
4 large white potatoes, peeled and sliced
2 sliced onions
1 head garlic, cloves removed and sliced
2 cups milk
1/2 teaspoon ground mace
1 bay leaf
Several sprigs fresh thyme or 1 teaspoon crumbled dried thyme
Freshly ground white pepper
1/2 cup heavy cream
Heat 2 cups of the stock in a large Dutch oven over medium-high heat. Layer the potatoes, onion, and garlic slices in the pan and simmer covered for 30 minutes. Add the rest of the broth, milk, herbs, and seasonings and simmer covered for 30-40 minutes, or until the vegetables are very tender. Press the soup through a medium sieve or colander and discard any remaining solids. When ready to serve, reheat the soup with the heavy cream and serve hot.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes