Irish Potato Soup

Gluten Free
Health score
7%
Irish Potato Soup
80 min.
15
401kcal

Suggestions

Delight Your Taste Buds with Authentic Irish Potato Soup!

Embark on a culinary journey to the heart of Ireland with this mouth-watering recipe for Irish Potato Soup. This comforting and hearty dish is not only a delightful gluten-free option but also a perfect way to enjoy the rich flavors of traditional Irish cuisine. With a generous yield of 15 servings, this soup is ideal for sharing at your next gathering or simply indulging in a cozy family dinner.

Packed with the goodness of 3 large baking potatoes, this soup is a nutritional powerhouse, offering a satisfying 401 calories per serving. Whether you're looking for a delectable lunch, a main course, a main dish, or a warming dinner, this Irish Potato Soup is versatile and sure to please.

Preparing this delicious soup is a breeze, as it comes together in just 80 minutes. With a blend of wholesome ingredients like chicken broth, leeks, and onions, combined with the rich flavors of unsalted butter, salt, and pepper, this recipe promises a symphony of tastes that will transport you straight to Ireland.

For an extra layer of indulgence, top your soup with your choice of shredded Cheddar cheese, crumbled cooked bacon, or chopped fresh chives. The customization options are endless, making this recipe a crowd-pleaser that's easy to personalize according to individual preferences.

Gather your equipment - a saucepan and a blender - and get ready to create a culinary masterpiece. This Irish Potato Soup is more than just a meal; it's a celebration of flavors, traditions, and the warmth of good food shared among loved ones. So, roll up your sleeves, and let's get cooking!

Ingredients

  • large baking potatoes peeled cut into 1/4-inch-thick slices
  • 15 servings cheddar cheese fresh shredded crumbled cooked chopped
  • 43.5 ounce chicken broth canned
  •  leek sliced
  • medium onion thinly sliced
  • 0.3 teaspoon pepper 
  • teaspoon salt 
  • 0.5 cup butter unsalted

Equipment

  • sauce pan
  • blender

Directions

  1. Melt butter in a large saucepan over low heat; stir in onion and leek. 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.
  2. Remove from heat, and cool slightly.
  3. 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.
  4. Serve with desired toppings.

Nutrition Facts

Calories401kcal
Protein29.83%
Fat52.1%
Carbs18.07%

Properties

Glycemic Index
13.52
Glycemic Load
11.55
Inflammation Score
-6
Nutrition Score
13.585652278817%

Flavonoids

Isorhamnetin
0.37mg
Kaempferol
0.52mg
Myricetin
0.04mg
Quercetin
1.5mg

Nutrients percent of daily need

Calories:400.93kcal
20.05%
Fat:23.12g
35.57%
Saturated Fat:11.53g
72.04%
Carbohydrates:18.05g
6.02%
Net Carbohydrates:16.63g
6.05%
Sugar:1.57g
1.74%
Cholesterol:87.38mg
29.13%
Sodium:755.88mg
32.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.78g
59.57%
Selenium:24.2µg
34.58%
Phosphorus:314mg
31.4%
Calcium:247.45mg
24.75%
Vitamin B6:0.48mg
24.11%
Zinc:3.41mg
22.75%
Vitamin B12:1.15µg
19.22%
Vitamin A:933IU
18.66%
Vitamin B2:0.25mg
14.64%
Potassium:501.67mg
14.33%
Vitamin B3:2.84mg
14.18%
Vitamin K:12.92µg
12.3%
Iron:2.15mg
11.93%
Magnesium:46.62mg
11.66%
Manganese:0.22mg
10.94%
Vitamin C:6.89mg
8.35%
Folate:31.29µg
7.82%
Copper:0.15mg
7.65%
Fiber:1.41g
5.65%
Vitamin E:0.84mg
5.58%
Vitamin B1:0.08mg
5.58%
Vitamin B5:0.39mg
3.89%
Vitamin D:0.38µg
2.5%
Source:My Recipes