Adjusting to a new school can be stressful, even if it’s one you love. Matt was having a hard day a couple days ago, so that night, I made a card and gave him this recipe for a buttery, yummy, easy to make Irish potato soup, because butter makes everyone feel better (at least while they are eating it!). This recipe comes from McGuire’s Irish Pub, one of my favorite restaurants, in Pensacola, Fl, when I used to live on the Naval Base there. This pub/restaurant serves traditional Irish pub fare, has an in-house brewery, is an award winning steakhouse, and even on occasion breaks out the bagpipes! I mean literally, someone walks around the restaurant in a traditional Irish kilt and plays the bagpipes! Needless to say, I love this restaurant. This is a version of their recipe, with a few tweaks of my own. The funny little title refers to Matt’s nickname for me, so I hope this soup can brighten and butter up your day; it worked for him!
Bunny’s Irish Potato Potage/Soup
5 potatoes cubed, skinned, preferably yukon gold
1 onion, chopped
1 shallot, chopped
3/4 cup butter
7 strips bacon
1 container from chicken broth
1 cup milk*
1 cup cheddar cheese*
1 cup diced carrots*
Brown or sautee* potatoes with onions and shallots in a large pot till onion is translucent and potatoes are butter colored. Add broth and cook over low heat with the lid on till the potatoes are cooked thoroughly and are soft on the inside. Add bacon, serve topped with cheddar cheese and parsley. *If you prefer smooth soup, add milk and cheese until melted, then pour the mixture into the blender and puree until smooth. * If you prefer a heartier soup, add carrots at the first step.
