Irish Vegetable Soup Recipe

Name: Irish Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Kerry Gold butter; 1 small onion; Bunch leeks; 2 parsnips, peeled and sliced; 2 medium carrots, peeled and sliced; 2 medium potatoes, peeled and cubed; 4 cups chicken stock; 3 tablespoons finely cut Italian parsley; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2/3 cup half and half

Servings: persons

4 tablespoons Kerry Gold butter
1 small onion
Bunch leeks
2 parsnips, peeled and sliced
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons finely cut Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup half and half

1
Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and saute 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown.
2
Add parsnips, carrots, potatoes and chicken stock.
3
Let them cook for 25-30 minutes covered.
4
Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage.
5
Puree in batches and return to pot.
6
Add half and half.
7
Reheat and serve.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons Kerry Gold butter, 1 small onion, Bunch leeks, 2 parsnips, peeled and sliced, and more.

Yes, Irish Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Vegetable Soup

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