Once a year, I become Irish. As soon as I hear the bagpipes, the celebrations are infectious. One Irish thing I love is POTATO SOUP. It’s thick, hearty, rich and has a wholesome goodness that appeals to everyone, Irish or not.
Potato soup is best served on a cold day, like it was today, the eve of St. Pat’s day here in the east coast. So I peeled some potatoes, mixed in the creamy soup, the milk, cream and seasonings and very quickly, my St. Patrick’s feast was ready. And for good measure, I added some slivers of deli corned beef and a hefty sprinkling of cheese.
It was cheap. It was easy. I served it piping hot and shared it with family and friends.
And whether you’re Irish or not, here’s the complete Potato Soup recipe, over at at Homemade Quirk, a community blog of Quirk Books. While you’re there, browse around because those folks have some terrific books you’ll want to have!