For a more traditional St. Patrick's Day this year, pay tribute to a significant Irish crop like the potato. Almost exclusively associated with the history of Ireland, prepare a tasty dish with this versatile vegetable. Though this technically may not be an authentic Irish meal, share this wonderful Chunky Potato Soup recipe for the holiday.
This Chunky Potato Soup is thick and creamy, making it ideal for a crisp and cool day -- or, in the case of St. Patrick's Day, a perfect pairing with a crisp and cool beer. Contrary to many potato soup recipes that are merely a one-note puree, this one is layered with flavor and texture. Seasoned with onion, fresh parsley, chives and roasted garlic, this soup brightens the inherent blandness of basic potatoes. Sharp cheddar and parmesan further enhance the flavor complexity, while maintaining a reasonable balance of dairy with limited cheese and 2% milk.
Originally cultivated in Peru, the potato is nevertheless irrevocably tied to Ireland -- possibly because this vegetable was a long-time staple of impoverished Irish, but also largely due to the Great Famine of the mid-19th century. With potato blight ruining the crops, nearly a million people died of starvation, and even more fled Ireland entirely. The diet in Ireland today thankfully has expanded beyond dependence upon a single major crop, yet a dish like this soup recipe still gives a respectful nod to the potato.
Celebrate the traditional Irish spirit with fine food, drink and friends. This Chunky Potato Soup is a hearty, rich and satisfying recipe -- try this potato soup for St. Patty's and don't forget to share with others!
- 2 russet potatoes
- 3 heads garlic
- 2 tbsp olive oil
- 1/2 onion, diced
- 2 celery stalks, minced
- 1 carrot, minced
- 1 cup vegetable broth, divided
- 2 tbsp butter
- 1 tsp fresh parsley, minced
- 1 tbsp chives, minced
- 2 tsp salt, divided
- 1 tsp pepper
- 1 cup 2% milk
- 1/2 cup sharp cheddar, grated (plus additional for garnish)
- 1/4 cup parmesan, grated
- 1/4 cup green onions, sliced
Preheat oven to 375 degrees. Remove the outer skin and slice off the tip of the garlic so that the cloves are exposed. Brush with olive oil. Place in a small baking dish and cover with aluminum foil. Roast for 45 minutes or until cloves are browned.
Meanwhile, peel and dice the potatoes. Cook at a rolling boil in a large pot for approximately 15 minutes. The potatoes are done when they are easily pierced with a fork. Drain and set aside to cool. Blend half the potatoes with the roasted garlic, half a cup of vegetable broth, parsley, and one teaspoon of salt in a blender.
Melt the butter over medium heat in a large pot. Saute the onion, celery and carrots until tender. Season with one teaspoon of salt and pepper. Add the potato-garlic mixture, milk and remaining vegetable broth. Next, stir in the cheddar and parmesan. Once the cheese has melted, transfer the diced potatoes and chives to the soup.
Serve garnished with cheddar and green onions.