Potato Cream Soup (Ulster)

Popular with locals in Ulster this potato soup recipe is well worth trying. It has been part of Ireland’s custom foods for many years and is still traditionally made as it would have way back when. This dish is perfect for a cold wet day whne you just need to warm your bones.

2 (14 oz) cans chicken broth
2 Tbsp. butter
2 ribs celery, chopped
4 medium potatoes, diced
1 cup scallions, chopped
¼ tsp. black pepper, freshly ground
1 Tbsp. cornstarch
1 Tbsp. water
1 pint heavy cream or half-and-half cream

In a large soup pot over medium-high heat combine chicken broth, butter, celery, potatoes, scallions and pepper.

Bring to a boil and then reduce heat and simmer for 20 minutes, or until potatoes are tender.

In a small bowl dissolve cornstarch in the water, and slowly stir into the soup. Simmer for 3 minutes.

Add the cream or half and half slowly while stirring the soup. Once combined, simmer for 1 minute then turn off heat and serve with wheaten bread.