Best 5 Hearty Potato Soup With Irish Cheddar And Corned Beef Recipes

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Embark on a culinary journey that celebrates the rustic charm of hearty potato soup, a heartwarming dish brimming with robust flavors and a symphony of textures. This soup is the ultimate comfort food, bringing together tender potatoes, savory corned beef, and the irresistible gooeyness of Irish cheddar cheese. With its creamy and velvety broth, each spoonful promises a comforting warmth that will chase away the chills on a cold day. Whether you're in the mood for a quick and easy weeknight meal or a special treat to share with loved ones, this hearty potato soup is sure to become a staple in your kitchen. So, gather your ingredients, prepare your taste buds, and get ready to indulge in a feast of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH POTATO SOUP



Irish Potato Soup image

My Irish Great Grandmother fixed this regularly. My kids know they will have it every Halloween, then all winter long.

Provided by Firewife42

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 6

1 (1 pound) package bacon
1 onion, chopped
1 cup celery, chopped
6 potatoes, scrubbed and cubed
salt and pepper to taste
2 (12 fluid ounce) cans evaporated milk

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.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 39.4 g, Cholesterol 47.9 mg, Fat 15.1 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 552.9 mg, Sugar 11.6 g

HEARTY POTATO SOUP



Hearty Potato Soup image

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF



Hearty Potato Soup With Irish Cheddar and Corned Beef image

You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.

Provided by DailyInspiration

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup unsalted butter
2 small leeks, trimmed and chopped (slit lengthwise, and thoroughly washed)
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 cup all-purpose flour
6 cups organic chicken broth
3 lbs baking potatoes, peeled and cut into 1/2 inch cubes
1 lb sharp cheddar cheese (or to your taste)
1/3 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup heavy cream (or half and half)
1/4 lb lean corned beef, thinly sliced and chopped
3 tablespoons fresh chives, finely chopped (or scallions)

Steps:

  • In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
  • Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
  • Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
  • Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW



Irish Cheddar Scones with Corned Beef and Apple Slaw image

Provided by Anne Burrell

Time 40m

Yield 35 scones

Number Of Ingredients 12

3 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
Pinch kosher salt
1 1/2 sticks very cold butter, cut into pea-size pieces
2 cups Irish Cheddar, grated
1 cup heavy cream
2 teaspoons malt vinegar
2 Granny Smith apples, julienned
1/4 cup creme fraiche
4 scallions, greens only, cut on a bias
1 pound corned beef, sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
  • Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
  • Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
  • Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
  • Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
  • When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

MISS RHODA'S HEARTY POTATO SOUP



Miss Rhoda's Hearty Potato Soup image

This is the perfect soup for a winter meal. It always will be warm,creamy, cheesy, & delicious!!! Enjoy!

Provided by -------

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 lbs russet potatoes or 5 lbs yukon gold potatoes
1 onion, chopped
1/2 cup butter
16 ounces sour cream
1 quart half-and-half cream
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1/4-1/2 lb Velveeta cheese (more if desired)
1/4-1/2 teaspoon seasoned pepper
grated cheddar cheese (optional)
crumbled bacon (optional)
chives (optional)

Steps:

  • Boil potatoes in salted water until cooked down & tender.
  • Pour off water, reserving 1in. of the potato water.
  • Saute onion in stick butter until tender.
  • Add to potatoes & water.
  • Stir in sour cream, half & half, soups, & Velveeta cheese.
  • Cook some more & add pepper and more half & half to thicken if desired.
  • Simmer on low, stirring often for about 30-45 minutes.
  • Serve with garnishes, if desired.

Nutrition Facts : Calories 1427.5, Fat 90.2, SaturatedFat 53.7, Cholesterol 239.7, Sodium 1831.8, Carbohydrate 130.8, Fiber 13.3, Sugar 9.9, Protein 30.2

Tips:

  • Choose the right potatoes: Use a combination of starchy and waxy potatoes for the best texture. Starchy potatoes, like Russets, will break down and thicken the soup, while waxy potatoes, like Yukon Golds, will hold their shape and add a bit of chewiness.
  • Don't skip the sautéing step: Sautéing the vegetables in butter before adding the broth helps to develop their flavor and add depth to the soup.
  • Use a good quality corned beef: The corned beef is the star of the show in this soup, so make sure to use a good quality brand. Look for corned beef that is well-marbled and has a deep red color.
  • Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and bland.
  • Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your taste.

Conclusion:

This hearty potato soup with Irish cheddar and corned beef is the perfect comfort food for a cold winter day. It's packed with flavor and is sure to warm you up from the inside out. So next time you're looking for a delicious and easy soup recipe, give this one a try. You won't be disappointed!

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