Heartypotatosoupwithirishcheddarandcornedbeef Recipes

GRANDMA'S KITCHEN HEARTY POTATO SOUP

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan. Add potatoes and cook until tender.
• Drain, reserving liquid. Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary; set aside.
• Peel and finely chop onion. Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Store leftovers, covered in refrigerator.

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.