I love a good, hearty soup in the winter, and this one sure hits the spot! This recipe is inspired by a scene in the Hallmark Channel movie, “Love of the Irish”, where the mother-daughter duo participate in a potato peeling contest! Potatoes are a staple in Ireland, so I thought it fitting to make a warm, creamy soup to enjoy in these cold winter months, while paying homage to this great movie!
Ingredients:
– 4 large Russet potatoes
-1 large onion
-4 Tablespoons salted butter
-1 tablespoon garlic powder
-5 cups unsalted chicken stock
-1/4 cup regular OR non dairy sour cream
-Salt and pepper to taste
-Parsley
Directions:
Peel and dice potatoes. They don’t have to be any particular size because you will be blending the end product. Place potatoes in stock pot.
Dice onion and add to potatoes in the pot. Add garlic powder and butter. Stir until butter is melted and potatoes and onions are coated. Cover and lower heat to “sweat” for 10 minutes, stirring occasionally to avoid sticking.
After 10 minutes, uncover and stir one more time. Add chicken stock and let simmer for 30 minutes until potatoes are tender. Let stand and cool a bit before blending.
I used an immersion blender to blend it, but you could use a regular blender too.
Once blended, stir in sour cream, and add salt and pepper to taste. Scoop into soup bowls and top with a dollop of sour cream and parsley (shredded cheese optional).