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Irish cuisine is renowned for its simplicity and heartwarming qualities, often reflecting the rich and diverse agricultural heritage of the Emerald Isle. At the heart of this culinary tradition are comforting dishes that bring families together, especially during colder months. One such dish is the Cozy Creamy Irish Potato Soup, a delightful blend of flavors that not only warms the body but also nourishes the soul.

Slow Cooker Irish Potato Soup

Discover the warmth of Cozy Creamy Irish Potato Soup, a delightful dish that brings comfort with every spoonful. Perfect for cold evenings, this heartwarming recipe combines russet potatoes, aromatic herbs, and creamy textures for a nourishing experience. Versatile and easy to make, you can adapt it for vegan diets, too. Serve it with crusty bread for a complete meal and enjoy the rich flavors that make this soup a beloved staple in Irish cuisine.
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Ingredients
  

4 medium russet potatoes, peeled and diced into 1-inch cubes

1 large onion, finely chopped

3 cloves garlic, minced

3 cups of vegetable or chicken broth

1 cup heavy cream (or coconut milk for a vegan alternative)

2 tablespoons unsalted butter (or olive oil for a vegan alternative)

1 teaspoon dried thyme

1 teaspoon salt (adjust based on taste)

½ teaspoon black pepper

1 bay leaf

1 cup chopped carrots (optional)

1 cup chopped celery (optional)

Fresh chives or parsley, chopped for garnish

Instructions
 

Prep the Vegetables: Begin by peeling and dicing the russet potatoes into 1-inch cubes. Finely chop the onion and mince the garlic. If you're including carrots and celery, chop them into small pieces as well.

    Sauté the Aromatics: In a large pan over medium heat, melt the butter (or heat the olive oil) until warm. Add the chopped onion, minced garlic, and optional chopped carrots and celery. Sauté the mixture for about 5-7 minutes, stirring occasionally until the onions become translucent and release a fragrant aroma.

      Combine Ingredients in Slow Cooker: Transfer your sautéed vegetable mixture to a slow cooker. Add the diced potatoes, along with the broth of your choice. Sprinkle in the dried thyme, salt, black pepper, and place the bay leaf in the mix. Stir everything together until well combined.

        Slow Cook the Soup: Cover the slow cooker with its lid and cook the soup on the low setting for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender.

          Blend the Soup: Once the potatoes are soft, carefully remove the bay leaf. Use an immersion blender to puree the soup until you achieve your desired consistency. If you prefer a chunkier texture, blend only half of the soup or mash a few potatoes with a fork for added texture.

            Add Cream: Stir in the heavy cream (or coconut milk) and allow the soup to warm up on low for an additional 15-20 minutes. Taste your soup and adjust the seasoning if necessary.

              Serve: Ladle the rich and creamy soup into bowls. Garnish each serving with freshly chopped chives or parsley for a pop of color and flavor. Enjoy your warm and comforting Irish potato soup!

                Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings