Celebrate St. Patty's Day with this Traditional Irish Potato Soup
This St. Patrick's Day, celebrate with this hearty Slow Cooker Irish Potato Soup!
- 10 strips bacon, divided
- 1 onion, diced
- 2 stalks celery, diced
- 6 garlic cloves, minced
- 5 lb Idaho potatoes
- 4 cups unsalted chicken broth
- 1 tablespoon dried parsley
- salt and pepper
- 4 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 2 cups shredded Welsh cheddar cheese (or a mild cheddar)
- 1/2 cup sour cream
- 1/3 cup chopped chives
- Cook the bacon until crispy. When cool, crumble or dice into small pieces. Divide in half - half goes into the slow cooker and half gets stored in the fridge until later.
- Place the onion, celery, garlic and potatoes into the slow cooker.
- Add in the broth, dried parsley, and salt and pepper to taste.
- Place the lid on the slow cooker and cook on low heat for 8 hours (or high heat for 4 hours).
- Use a potato masher or an immersion blender to mash/puree some of the potatoes in the slow cooker. You don't have to get them all or make it perfect, just give it a good go.
- Heat a large skillet over medium-high heat.
- Melt the butter and heat until it starts to sizzle.
- Whisk in the flour and stir for 1 minute.
- Slowly (about 1/4 cup at a time) add in the milk, whisking after each addition until the milk is completely mixed in.
- Continue whisking and cooking for 5 minutes, or until the sauce begins to thicken.
- Turn off the heat and stir in the 2 cups shredded cheese and sour cream.
- Mix the sauce into the soup and stir to combine.
- Ladle the soup into bowls and top with reserved bacon, shredded cheddar cheese and chives.
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