Today’s yummy recipe is just in time for St. Patrick’s Day!
Plus it’s this month’s #EatTheWorld since we were challenged to create something either from or inspired by Ireland!
And since it’s also Lent, I decided to go vegetarian!
At first, I wanted to go with super traditional Irish fare. As I was browsing, I found all sorts of amazing recipes and started leaning toward a potato soup of sorts.
Eventually in my searching, I found a potato soup with cheese and Irish Ale and it’s probably not traditional in the least, but it sounded so amazing that I just had to do it! And then, just for fun, I added a swirl of pesto (or pesto shamrock, if you will) and it was over the top amazing!
Usually when I make vegetarian soups, Hubs is all like, you know what would make this better? Bacon.
And then I remind him that it’s a Friday in Lent. And then we’re sad because bacon, but that’s what sacrifice is all about right?
Anyhow, with the addition of pesto, we completely skipped that whole conversation and enjoyed our soup!
I hope you will too!
Check out all the wonderful Irish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join:
Irish Yellowman Candy from Evelyn at CulturEatz
Cheesy Potato Soup with Irish Ale from Amy at Amy's Cooking Adventures
Irish Chocolate Stout Cake from Nioletta and Loreta at Sugar Love Spices
Instant Pot Irish Stew with White Cheddar Crust from Wendy at A Day in the Life on the Farm
Shamrock Salad-Topped Irish Boxty from Camilla at Culinary Adventures with Camilla
Irish Baked Eggs a with Spinach from Tara at Tara's Multicultural table
Irish Potato Cakes from Karen at Karen's Kitchen Stories
Irish Parsnip Stew from Sarah at Curious Cuisiniere
Dublin Coddle (Irish Stew) from Margaret at Kitchen Frau
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Cheesy Potato Soup with Irish Ale
Adapted from the Food Channel
3 tablespoons butter, divided
3 leeks, white & light green parts sliced
2 stalks celery, sliced
2 pounds red potatoes, diced
8 ounces Irish Ale
2 cups chicken or vegetable broth
Salt & pepper, to taste
2 tablespoons all-purpose flour
2 cups low-fat milk
2 ounces swiss cheese, shredded
2 ounces white cheddar cheese, shredded
Prepared pesto, for serving
Heat 1 ½ tablespoons butter in a soup pot. Add the leeks and celery and cook for 5 minutes or until softened.
Add the potatoes, ale, and broth. Season to taste. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until potatoes are tender.
Meanwhile, heat the remaining 1 ½ tablespoon butter in a small skillet over medium heat. Add the flour and whisk, cooking for about 1 minute. Slowly stir in the milk, allowing the mixture to thicken. Slowly whisk in the cheeses. Set aside.
Once the potatoes are tender, mash them lightly with a spoon. Stir the cheese mixture into the potatoes.
Ladle into bowls and top with a dollop of pesto.
Cheesy Potato Soup with Irish Ale
Cheesy Potato Soup with Irish Ale #EattheWorld A delicious vegetarian soup! Perfect for St. Patrick's Day and Lent! #vegetarian #lent #stpatricksday
- 3 tablespoons butter
- 3, sliced leeks
- 2 stalks, diced celery
- 2 pounds, diced red potatoes
- 8 ounces Irish Ale
- 2 cups vegetable broth
- 2 tablespoons flour
- 2 cups milk
- 2 ounces, shredded swiss cheese
- 2 ounces, shredded white cheddar cheese
- 2 tablespoons pesto
Heat 1 ½ tablespoons butter in a soup pot. Add the leeks and celery and cook for 5 minutes or until softened.Add the potatoes, ale, and broth. Season to taste. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until potatoes are tender.Meanwhile, heat the remaining 1 ½ tablespoon butter in a small skillet over medium heat. Add the flour and whisk, cooking for about 1 minute. Slowly stir in the milk, allowing the mixture to thicken. Slowly whisk in the cheeses. Set aside.Once the potatoes are tender, mash them lightly with a spoon. Stir the cheese mixture into the potatoes.Ladle into bowls and top with a dollop of pesto.
DetailsPrep time: Cook time: Total time: Yield: 4 servings