Western New York families are looking for meatless recipes to serve for Ash Wednesday and on Fridays during Lent. Irish potato soup is an excellent way to stretch the family dollar and make a meatless meal your family will enjoy.
Serve Irish potato soup with grilled Cheddar cheese sandwiches or thick sliced of buttered bread and a salad to make a complete meatless meal for your family on Fridays during the Lenten season.
Western New York shoppers can find all the ingredients for this recipe at local retailers:
- Lexington Co-op (807 Elmwood Ave., Buffalo 886-COOP)
- Budwey’s Markets (see website for location nearest you)
- Tops Markets (see website for location nearest you)
- Wegmans (see website for location nearest you)
Irish potato soup can be made vegan with these substitutions:
- Earth Balance butter substitute or olive oil for butter
- Vegetable bouillon cube for chicken bouillon cube
- Almond milk or vegetable broth for milk
- Dayia vegan cheddar style shreds
Irish potato soup recipe
Ingredients:
- 2 Tablespoons unsalted butter
- 1 clove garlic, crushed
- 1 large yellow or white onion, thinly sliced (approximately 1 cup)
- 3 large white potatoes, peeled, thinly sliced or cut into small cubes (approximately 3 cups)
- 3 celery ribs, thinly sliced (about ½ cup)
- 1 cube chicken bouillon
- 3 cups milk
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups shredded Cheddar cheese
Directions:
- In 4 to 6-quart stock pot of Dutch oven, melt butter over medium heat. Add garlic, thinly sliced onions and potatoes to melted butter in stock pot. Stir to coat onions and potatoes with melted butter. Reduce heat to low.
- Cover the pan, allowing the vegetables to soften over low heat, do not let them brown. Add thinly sliced celery; cover and let soften over low heat, but do not brown.
- Add the chicken bouillon, celery, dried parsley, garlic and season with salt & pepper.
- Cover the pan allowing the vegetables to soften under a low heat, do not let them brown.
- Add chicken bouillon cube, milk and dried parsley. Season with salt and pepper to taste. Cover and simmer on low heat approximately 30 minutes until soup starts to thicken. Stir in shredded cheddar cheese. Keep stirring until cheese melts and soup becomes thick. Cover, remove from heat and let stand for 10 minutes, allowing soup to thicken. Ladle into soup bowls and serve immediately.
- Yield: approximately four 1½ cup servings
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More meatless soup recipes for Lent, including vegan substitutions:
- Corn chowder recipe
- Creamy broccoli soup recipe
- Butternut squash soup recipe
- Spicy pumpkin soup recipe
- Red lentil soup
- Lentil soup recipe
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