Irish Potato Soup
Published: Friday, March 9, 2018
2 Tbsp. butter
1 small onion, chopped
1 celery stalk, chopped
6 potatoes, peeled and diced
2 (10½ oz.) cans condensed chicken broth
2 c. plus 3 Tbsp. water, divided
1 tsp. Worcestershire sauce
¼ tsp. dried thyme
¼ tsp. black pepper
2 Tbsp. cornstarch
In a soup pot, melt butter over medium heat and sauté onion and celery 3-4 minutes, or until tender.
Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes.
In a small bowl, combine remaining 3 Tbsp. water and cornstarch; stir into soup and cook until thickened. —6 servings.
Note: If desired, top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
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