Savannah-Style Irish Potato Soup Recipe

Name: Savannah-Style Irish Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 1 sweet onion, finely chopped; 1 teaspoon chopped fresh thyme; 2 cloves garlic, finely chopped; Coarse kosher salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 4 cups chicken stock or reduced-fat low-sodium chicken broth; 3 cups whole or 2-percent milk; 4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds); 2 cups packed grated sharp white Cheddar (about 8 ounces); Snipped fresh chives, for garnish

Servings: persons

2 tablespoons canola oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 sweet onion, finely chopped
1 teaspoon chopped fresh thyme
2 cloves garlic, finely chopped
Coarse kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock or reduced-fat low-sodium chicken broth
3 cups whole or 2-percent milk
4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)
2 cups packed grated sharp white Cheddar (about 8 ounces)
Snipped fresh chives, for garnish

1
Heat the oil in a large pot over medium heat.
2
Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes.
3
Add the thyme and garlic and cook until fragrant, 45 to 60 seconds.
4
Season with salt and pepper.
5
Sprinkle the flour over and cook, stirring, for 2 minutes.
6
Gradually whisk in the stock, and then the milk.
7
Add the potatoes and bring the soup to a boil over high heat.
8
Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
9
Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup.
10
Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth.
11
Taste and adjust for seasoning with salt and pepper.
12
To serve, ladle the soup into warmed bowls.
13
Sprinkle with chives and serve immediately.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 carrot, finely chopped, 1 stalk celery, finely chopped, 1 sweet onion, finely chopped, and more.

Yes, Savannah-Style Irish Potato 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.

That's it — enjoy your meal!

Savannah-Style Irish Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions