Slow Cooker Irish Potato Soup Food

SLOW COOKER IRISH POTATO SOUP

Steps:

• Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley into the base of your slow cooker. Stir in salt, caraway seeds, pepper and bay leaf. Cover, cook on Low 8-10 hours or on High 4-5 hours.
• Remove and discard bay leaf. Combine some hot liquid from slow cooker with the sour cream in a small bowl. Add mixture to slow cooker; stir. Stir in bacon.

CREAMY IRISH POTATO SOUP

Steps:

• Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender.
• Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
• Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

IRISH POTATO SOUP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside.
• Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.