Potato Soup
The "Potato Soup" recipe in the cookbook,“The Very Best of Traditional Irish Cooking,” by Biddy White Lennon and Georgina Campbell calls for a floury potato such as Golden Wonder. The Irish Potato Federation describes Golden Wonder as the most floury variety available in Ireland.
According to the United States Potato Board, more than 100 varieties of potatoes are sold in the United States. Floury potatoes are low in moisture and high in starch - and, I needed to find a floury variety sold in the United States. The Cal-Organics golden potato variety provided wonderful flavor and texture and I recommend it for this recipe.
To make my potato soup, I combined two recipes - the one mentioned above and one called "Potato and Fresh Herb Soup" from the cookbook, "Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage" by Darina Allen. From this latter recipe I included the addition one heaping tablespoon of freshly chopped herbs which imparted a depth and spirit to the soup - parsley, thyme, chives, and marjoram. To provide additional texture and flavor, I added organic bacon torn into pieces and slices of fresh organic cabbage.
I hope you enjoy this easy and surprisingly flavorful recipe. As for me, while I am curious to taste the Golden Wonder when we visit Ireland, I will be making and enjoying this delicious soup again and again.
Recipe: Serves 6-8 people
Ingredients:
50g or 2 oz or 1/4 cup butter
2 large onions, finely chopped
675g or 1-1/2 lb potatoes, peeled and diced
sea salt and ground black pepper
1.75 liters or 3 pints or 7-1/2 cups hot chicken stock
125 ml or 4 oz creamy milk (such as whole milk)
1 tablespoon freshly chopped herbs to include parsley, thyme, chives, and marjoram
Method:
Melt the butter in a large heavy pan. When it foams, add the onions, turning them in the butter until well coated. Cover and leave to sweat over a very low heat. Use caution not to brown and carmelize the onions; you want them to remain translucent and just soften them.
Add the potatoes to the pan and mix well with the butter and onions. Season with salt and pepper, cover and cook without coloring over a gentle heat for 10 minutes.
Add the hot chicken stock and the fresh herbs. Bring to a boil and simmer for 20-30 minutes until the onion and potatoes are tender.
Remove from the heat and allow to cool slightly. Puree in batches with an immersion blender, stand blender or food processor. I used an immersion blender and it worked very well.
Taste and adjust seasoning.
Thin with creamy milk to desired consistency.
Serve very hot with garish of your choice - these may be additional fresh chopped herbs sprinkled on top, cooked and torn bacon pieces, strips of fresh leeks, slices of fresh cabbage, or other garnishments of choice.