Irish Root Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

• cup butter
• 1 large yellow onion, chopped
• 2 leeks, white and pale-green parts only, rinsed and coarsely chopped
• 4 cloves garlic, smashed
• 1 stalk celery, cut into chunks
• 4 cups vegetable stock
• 5 potatoes, peeled and cubed
• 1 cup vegetable stock
• 1 cups sliced baby carrots
• 3 tablespoons chopped green onion
• cup heavy cream
• Salt and ground black pepper to taste
• 6 tablespoons shredded Cheddar cheese (Optional)

Directions

1. Melt the butter in a large stockpot over medium heat. Cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. Pour 4 cups vegetable stock into the stockpot and add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook for 20 minutes.
3. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables. Set aside to cool for 30 minutes.
4. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender. Use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat this process with the second batch.
5. Return the pureed batches to the stockpot.
6. Divide the third batch into two equal portions. Puree only one of the two batches before returning both to the stockpot.
7. In a small pot, bring 1 cup vegetable stock to a simmer over medium-low heat. Cook the carrots in the simmering stock until soft, about 5 to 7 minutes. Add the carrots to the puree in the stockpot.
8. Stir the green onion and heavy cream into the puree. Continue cooking for another 5 minutes.
9. Season with salt and pepper to taste. Top with shredded Cheddar cheese before serving, if desired.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.