Description
A creamy, hearty Irish-inspired potato soup made effortlessly in the slow cooker—perfect for St. Patrick’s Day coziness.
Ingredients
Scale
- 6 Russet potatoes
- 4 cups Chicken or vegetable broth
- 1 Onion, chopped
- 1 cup Cream or milk
- 2 Carrots, diced
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Butter
- Salt & black pepper to taste
- 1 teaspoon Dried thyme
- Cooked bacon bits (optional)
- Fresh parsley or chives (for garnish)
Instructions
- Add potatoes, onion, carrots, celery, garlic, and broth to the slow cooker.
- Season with salt, pepper, and thyme.
- Cook on LOW for 6–7 hours until vegetables are very tender.
- Lightly mash or partially blend the soup for a creamy texture.
- Stir in butter and cream until smooth and rich.
- Taste and adjust seasoning.
- Serve hot, topped with bacon bits and fresh herbs if desired.
Notes
- For a vegetarian version, use vegetable broth and omit bacon.
- Adjust the thickness of the soup by mashing more or less of the potatoes.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg