A family favorite, this is truly a hearty comfort food. Cold winter evenings are the perfect time to serve this soup and Irish Soda bread!
- 5lbs white potatoes
- 1 large onion, chopped
- stick of butter
- 6 TBS flour
- 3 cans 2% evaporated milk
- salt and pepper to taste
- fresh parsley, chopped
- For Garnish: Grated Cheddar Cheese, Real Bacon Bits
Peel potatoes and cut in to bite size pieces. Put in large soup kettle. Add just enough water to cover potatoes. Cook until tender but still firm. Remove from heat. Skim off 3-4 cups of the water.
While potatoes are cooking, chop onion and sautee in a large pan with the butter. When the onions start to brown, add flour. Stir well and cook a few minutes. Slowly add milk. Stir until heated. Pour milk mixture in to kettle with potatoes and stir gently to mix. Add salt and pepper to taste. Before serving, add parsley to soup and stir to mix. After ladling in to soup bowls, garnish with grated cheese and bacon bits if desired.
Irish Soda Bread
I have tried several recipes for Irish Soda Bread, but this one from Jeff Smith, The Frugal Gourmet, is my favorite.
- 6 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3 TBS corn starch
- 2 tsp sugar
- 1 tsp salt
- 2 1/2 cups buttermilk
Preheat oven to 375 degrees. Add all dry ingredients in a large bowl and mix well. Pour all the buttermilk in to the bowl at once. Stir using a wooden spoon, just until dough forms. Pour contents of the bowl on to floured board and knead a minute or two until everything comes together.
Divide dough in two equal portions and shape each in to a round loaf. Place loaves on a large ungreased non stick cookie sheet*. Press to flatten slightly. Sprinkle a little flour on top of each loaf. Cut an X on the top of each loaf. Let loaves rest 10 minutes.
Bake on the middle rack of the oven for 40 minutes or until golden brown. Loaves sound hollow when done. Cool on racks. If your local specialty grocer carries it, try this with imported Irish butter.