Low Sodium Irish Potato Soup Food

LOW SODIUM POTATO SOUP

Steps:

• Place chopped pork belly pieces in a large pre-heated Dutch oven or soup pot over medium heat and cook until bacon is crisp.
• Remove bacon pieces and set aside, leaving bacon fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Stir 2 or 3 times.
• Add garlic and celery and about 1 minute.
• Sprinkle flour over the ingredients in pot and stir until blended to make a roux.
• Add diced potatoes, chicken broth, milk, heavy cream, pepper, and chipotle chili powder to the pot. Stir to combine.
• Bring to a boil and stir occasionally. Cook until potatoes are tender when pricked with a fork (about 10 minutes).
• When getting puree reduce heat to simmer. Choose either to use an immersion blender or stand blender and puree about half the soup. (about 6 cups) I personally recommend the hand immersion blender.
• Return the pureed soup to the pot if using a blender. Add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for at least 15 minutes before serving. I like to let it low simmer for a good half hour.
• When serving sprinkle with additional sour cream, bacon, cheddar cheese, or chives on top. Optional

SAVANNAH-STYLE IRISH POTATO SOUP

Steps:

• 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.

LOW SODIUM IRISH POTATO SOUP

Steps:

• Peel and dice the onion and set it aside.
• Peel and dice the potatoes into pieces about ¼ inch cubed. (You don't have to be exact) Place cut-up potatoes into cold water, and set aside.
• In a dutch oven, melt butter and then add onions. Cook over medium heat until the onions are translucent. About 3-5 minutes.
• Add potatoes and stir well to mix onion, butter, and potatoes.
• Place lid on the dutch oven and sweat the vegetables for 10 minutes. Shake the pot every few minutes to prevent ingredients from sticking. Do not take the lid of the pot to stir as you will release the heat!
• Pour unsalted chicken stock into dutch oven and turn up the temperature to medium-high heat. Let the ingredients simmer for 20 minutes or until the potatoes are tender.
• Remove dutch oven from heat and allow contents to cool. (Adding cream to the mixture while it is super hot may cause the cream to separate.)
• Purée the soup using an immersion or handheld blender or in batches in a stand blender.
• Add the cream and mix well.
• Add fresh ground pepper to taste. Reheat and serve.

POTATO SOUP - LOW SODIUM

Steps:

• Melt butter in heavy saucepan or skillet. Add onion, cooking and stirring until crisp/tender. Add broth, milk, and flour, stirring thoroughly with fork to completely mix flour.
• Add potatoes and pepper and bring just to boil, stirring constantly. Slightly crush potatoes with back of fork. Reduce heat to medium-low, simmering for 5 minutes, stirring frequently.
• Reserve 2 Tbsp. (or more) of the cheese and 1 Tbsp. (or more) of the green onion for toppings. Add remaining cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly.
• Serve soup topped with reserved cheese, green onion, and sour cream.