It is believed that potatoes were originally from Peru, Ecuador and Chile. Spanish explorers found Peruvian Indians drying potatoes in the sun to preserve them for later meals. After Pizarro conquered Peru he came to North America and introduced potatoes through Spanish forts and ships.
Some say it was Sir Walter Raleigh who brought the potato to Ireland in 1585. Potatoes quickly became the main element of the Irish diet. When the potato crop totally failed in 1847 1½ million Irish died and 1 million Irish immigrated to other countries with the United States getting a majority of the Irish emigrants.
Here’s a traditional Irish soup you can make the day before celebrating the Irish holiday. Heat it up when you return home from celebrating at the many parades and events for St. Patrick’s Day.
Irish Potato Soup
Recipe adapted from Southern Living, March 1999
Makes 11 cups
Ingredients
½ cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into ¼-inch thick slices
3 14-1/2 oz cans chicken broth
1 tsp salt
¼ tsp black pepper
Toppings – shredded cheddar cheese, crumbled cooked bacon, chopped fresh chives
Other Items Needed
Chef’s knife
Cutting board
Potato peeler
Large saucepan with lid
Wooden spoon
Blender or food processor
Pot holders
Instructions
Melt butter in the saucepan over low heat. Stir in the onions and leeks. Cover and cook 20 minutes. Stir in potato. Cook 15 minutes. Stir in broth, salt, and pepper. Bring to a boil and then reduce the heat. Simmer 30 minutes or until potato is tender. Remove from heat and cool slightly.
Process soup in batches in the blender or food processor until smooth, stopping to scrape down the sides. Return soup to saucepan. Cook over medium heat until thoroughly heated. Serve with desired toppings.
The luck o’ the Irish to all of you.
A wonderful spring salad is next from Kathryn’s Texas Kitchen.
Until next time,
Bon appétit!