Hearty Potato Soup With Irish Cheddar And Corned Beef Recipes

HEARTY POTATO SOUP

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.

CHEDDAR POTATO SOUP WITH CORNED BEEF

Steps:

• 1. In a pot, melt butter over medium heat. Add leeks, chopped onion, carrot and garlic. Saute and stir vegetables until they are glossy and have started to soften.Typically 5-10 minutes. Make sure carrots are cooked or you will have hard pieces in your soup
• 2. Stirring continuously, sprinkle in the flour. Keep stirring. Pour in chicken broth. Add the potatoes and bring to a boil. Reduce heat to maintain a simmer and cook covered until potatoes are soft enough to be easily pierced with a fork. (typically 15 minutes or so)
• 3. Put the cheddar cheese in a large heatproof bowl. Ladle some of the hot liquid from soup into cheese and stir with a wooden spoon until cheese melts and is blended. Carefully pour cheese into the potatoes and stir until mixed. Stirring, slowly pour in the cream and add salt and pepper. Continue to heat until it is almost back to boiling. Turn off, adjust seasonings and transfer to serving bowl. Garnish with chives or scallions and corned beef.

SLOW COOKER HEARTY POTATO SOUP

Steps:

• Combine first 8 ingredients in a 4 1/2 quart slow cooker.
• Cook, covered, at high 5-6 hours or until vegetables are tender.
• Stir together flour and half-and-half; stir into soup.
• Cover and cook 30 minutes or until thoroughly heated.
• Season with additional salt and pepper, to taste.

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF

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.

CORNED BEEF HASH NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spray a skillet with cooking spray and heat over medium heat. Add corned beef hash and saute until slightly caramelized, 5 to 7 minutes. Remove from the heat.
• Cover a metal cooking tray with nacho chips. Cover nacho chips with corned beef hash, Cheddar cheese, and black beans.
• Cook in the preheated oven until cheese is melted and starting to brown and crisp, 8 to 10 minutes. Remove from the oven and top with salsa, tomato, onion, sour cream, olives, and jalapenos.