Slow Cooker Irish Potato Soup

Irish Potato Soup is more than just a dish; it embodies the heart and soul of Irish cuisine. Traditionally a comforting staple, this soup has been passed down through generations, often enjoyed during family gatherings or celebrated on chilly evenings. The humble potato serves as the star ingredient, reflecting the resilience and resourcefulness of Irish culture. Potatoes have been a significant part of Ireland's agricultural landscape for centuries, and their versatility shines through in this rustic soup.

Discover the comforting flavors of Rustic Slow Cooker Irish Potato Soup, a cherished staple of Irish cuisine. This hearty dish features creamy Yukon Gold potatoes, aromatic onions, and garlic, all simmered to perfection in a slow cooker. Packed with nutrients and easy to customize, it’s perfect for busy families looking for a nourishing meal. Serve with crusty bread or a fresh salad for a delightful dining experience that warms the soul and brings everyone together.

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Ingredients

2 lbs Yukon Gold potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk for a lighter option)

1 cup chopped carrots

1 cup celery, chopped

1 tsp dried thyme

1/2 tsp dried rosemary

Salt and pepper, to taste

4 green onions, chopped (for garnish)

1/2 cup shredded sharp cheddar cheese (optional)

Instructions

Prep the Vegetables: Begin by peeling and dicing the potatoes into small cubes. Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic. Set all the vegetables aside.

Combine Ingredients: In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, carrots, and celery.

Add Liquids: Pour in the vegetable broth, ensuring all the veggies are submerged. Stir in the dried thyme, rosemary, salt, and pepper.

Cook: Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

Blend the Soup: Once the cooking time is up, use an immersion blender directly in the slow cooker to blend the soup to your desired consistency. For a chunkier texture, blend only half of the soup and leave some potato pieces intact.

Finish with Cream: Stir in the heavy cream (or coconut milk) for richness and creaminess, heating through on the low setting for an additional 15 minutes.

Serve: Ladle the soup into bowls and garnish with chopped green onions and shredded cheddar cheese, if desired.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings