I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!St. Patty’s day is coming quick, and what better way to celebrate than with some hearty grub! I’m not much of a corned beef fan, which is the traditional St. Patrick’s Day meal in my family, so this Potato Soup recipe is a good alternative for a celebratory meal. The other plus? This soup is super creamy, but requires no actual cream – so it’s a tad healthier than your traditional potato soup recipes. And what good is soup without some crusty, yummy bread to dip in it? This Irish Soda bread is awesome as it is super easy to make and very flavorful.
Check out this week’s recipes for Potato Soup and Irish Soda Bread!
Potato Soup + Irish Soda Bread
Author: NorCal Coupon Gal
Recipe type: Soup
Cuisine: Irish
Prep time:
Cook time:
Total time:
Serves: 4-6
Here's a super yummy take on a traditional potato soup; it's super flavorful and very creamy. And what better way to enjoy a nice bowl of soup but with a nice hunk of crusty Irish Soda Bread - yum!
Ingredients
Potato Soup
- ½ cup unsalted butter
- 3 large shallots, sliced
- 3 leeks, sliced
- 3 extra large baking potatoes, peeled and cut into ¼ inch thick slices
- 45 oz. chicken stock or broth (use low sodium if you like)
- 1 tsp. salt
- ¼ tsp. pepper
Irish Soda Bread
- 4 cups all purpose flour, plus extra for kneading
- 4 tbsp. sugar
- 1 tsp. baking soda
- 1 ½ tsp. kosher salt
- 4 tbsp. (1/2 stick) cold unsalted butter, but into ½ inch dice
- 1 ¾ cups cold buttermilk, shaken
- 1 extra large egg, lightly beaten
- 1 tbsp. fresh rosemary or 1 tsp. dried, crushed
- 1 tbsp. fresh thyme or 1 tsp. dried, crushed
- 3 tbsp. chopped fresh parsley
Instructions
Potato Soup
- Melt butter in a large saucepan over low heat.
- Stir in sliced shallots and leeks.
- Cover and cook 20 minutes, stirring every once in a while.
- Stir in sliced potatoes and mix well to coat with the butter. Cover and cook 15 minutes.
- Stir in broth/stock, salt and pepper. Bring to a boil, then reduce the heat and simmer 30 minutes or until potato is tender.
- Remove from heat and cool slightly.
- Process soup in batches in a blender (we use an immersion blender) until smooth.
- Reheat to serve.
- Pass the toppings (we like bacon and cheese!)
- Enjoy!
Irish Soda Bread
- Preheat the oven to 375 degrees. Line a sheet pan with parchment paper or a Silpat.
- Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg and herbs in a measuring cup.
- With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. It will be a very wet dough.
- Dump the dough onto a well-floured board and knead it a few times into one large round loaf, or two round loaves.
- Place the loaf(s) on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife (this is important – it helps to insure the bread bakes evenly throughout).
- If you are making one large loaf, bake for 45 to 55 minutes, or until a cake tester comes out clean. If you are making two loaves, bake for 40 to 45 minutes, or until a cake tester comes out clean.
- Cool on a baking rack.
- Serve warm or at room temperature.
- Enjoy!