This is a comforting soup that tastes great right out of the pot, but even better the next day.
It’s a great appetizer, but pair it with some Irish soda bread and a perhaps a salad, and you’ve got yourself a satisfying lunch.
The ingredients are simple, much like a lot of Irish cuisine.
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 6 russet potatoes, peeled and cubed
- Salt and pepper to taste
- 2 – 12 oz cans of evaporated milk
- ½ package bacon, cooked and crumbled (optional)
- Start by heating the oil in a large saucepan. Add the onion and celery and cook until softened.
- Add the cubed potatoes and put enough water in the saucepan, just to cover the potatoes. Bring to a boil and then reduce the heat to medium low and let the potatoes simmer, stirring frequently. Keep stirring and simmering until the potatoes are completely softened.
- Season with salt and pepper and add the evaporated milk, continuing to stir until milk is heated all the way through.
- Place in bowls and sprinkle with crumbled bacon. Serve with bread, salad or just enjoy it on its own.
All you need is some potatoes, onion, celery, evaporated milk and of course, some bacon.