In honour of St. Patrick’s Day, serve your family this yummy (and lightened) potato soup. It’s perfect for this cold day and a tribute to the history of the Irish, who could do wonders with spuds.
This recipe is a guide. It can be modified many ways. You can add cooked cauliflower to the potato mix for an extra nutrition boost. For no-holds barred decadence, add sour cream, skip the broth and use higher fat milk. But watch the temperature of your stove element. You want your soup to simmer, not burn.
4-5 large potatoes, washed and dried
3 cups of 1 or 2 per cent milk
3 cups of salt-free chicken broth
3-4 cloves of garlic
1 medium onion, chopped
6 slices bacon
1 cup shredded cheddar cheese
3/4 cup chopped green onions
. Pierce with fork and bake or microwave potatoes until soft. Cool, peel and mash.
. In medium pot, over medium heat, fry bacon until crisp. Remove and drain on paper towels. Crumble and reserve.
. Drain fat from pot, leaving just enough to sauté onion and garlic. Stir while cooking. Lowering heat to medium low, gradually adding half the broth, followed by potatoes, then half the milk. Add the rest of the broth and milk to your preferred taste and consistency. If desired, transfer the mix to a blender and puree until smooth. Season with pepper. Return to pot to reheat.
. Ladle into bowls, then sprinkle with green onion, bacon and cheese. Great served with tea biscuits.