Rich, hearty and ultra delicious. Enjoy every bite of this soup.
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Ingredients:
4 russet potatoes, peeled and cut into 1/2" thick slices
1 cup yellow onion, chopped
3 cups milk
1/4 teaspoon celery salt
1/4 cup parsley
1/2 teaspoon black pepper
Directions:
In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over medium heat; cook until potatoes are tender, about 10 minutes.
While potatoes are cooking, spray a medium nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, until softened, about 5 minutes. Remove from heat.
Drain potatoes in a colander. Return potatoes to saucepan. Using a potato masher or a fork, mash potatoes until smooth. Stir in onion, milk, and celery salt. Cook, over medium heat, stirring constantly, until soup is smooth and heated through, about 5 minutes. (Do not boil)
Ladle soup into bowls. Top with parsley sprigs and sprinkle with pepper. Serve immediately.
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Irish Potato Soup
Serves 4
Ingredients:
4 russet potatoes, peeled and cut into 1/2" thick slices
1 cup yellow onion, chopped
3 cups milk
1/4 teaspoon celery salt
1/4 cup parsley
1/2 teaspoon black pepper
Directions:
In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over medium heat; cook until potatoes are tender, about 10 minutes.
While potatoes are cooking, spray a medium nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, until softened, about 5 minutes. Remove from heat.
Drain potatoes in a colander. Return potatoes to saucepan. Using a potato masher or a fork, mash potatoes until smooth. Stir in onion, milk, and celery salt. Cook, over medium heat, stirring constantly, until soup is smooth and heated through, about 5 minutes. (Do not boil)
Ladle soup into bowls. Top with parsley sprigs and sprinkle with pepper. Serve immediately.
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