Savannah-Style Irish Potato Soup

Total Time:
45 min
10 min
35 min

6 servings

  • 2 tablespoons canola oil
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 sweet onion, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, finely chopped
  • Coarse kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock or reduced-fat low-sodium chicken broth
  • 3 cups whole or 2-percent milk
  • 4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)
  • 2 cups packed grated sharp white Cheddar (about 8 ounces)
  • Snipped fresh chives, for garnish
  • Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.

  • Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.

  • To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.

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