Potato and Vegetable Soup

This recipe is loosely based on the potato soup served in Irish hotels during my high school orchestra trip, but with larger chunks of potato and vegetables because I am too lazy to grate and mash everything.


  • 3 Qts. Chicken Stock (Or boil bones as in our Bare Bones Chicken Soup recipe, or use water if you’re vegetarian or vegan)
  • 4 Heads Garlic (Optional if using premade stock, but I like extra garlic)
  • 16 Small Russet Potatoes
  • 8 Carrots
  • 1 Onion
  • 2 Leeks
  • 1 Bunch Celery
  • 8 oz. Grated Parmesan Cheese (Optional if vegan)
  • Black Pepper to Taste
  • Salt, Thyme, and 1 Bay Leaf (Use only if making your own stock with bones or water)
  • If desired, you may also add cooked chicken, ham, or bacon


  1. Bring chicken stock to a rolling boil.
  2. Separate garlic into cloves and mince into stock. You may also add the bay leaf at this point.
  3. Thinly slice unpeeled potatoes, carrots, onion, leaks, and celery. (Note:  Leeks are often a bit sandy, so make sure they are thoroughly washed before use).  Add vegetables to soup and cook until soft.  You may also add cooked meat at this point.E704212F-EBE0-4222-81C0-7E63F32598B7
  4. After all other ingredients have been added and cooked, add parmesan cheese and black pepper, stirring continuously. Additional salt and spices may also be added at this point, especially if you are using water or boiled bones. 986CCC67-5F84-4465-AFA1-EA9EC9D5FBB0
  5. After these are added, taste test and adjust until satisfied.  Serve immediately and enjoy!3FA3F5CA-F2D9-4209-A8B1-4E3B9D35CCAD
Posted June 10th, 2018 by Admin
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3 Responses to “Potato and Vegetable Soup”

Mary On June 10th, 2018

Fond memories of eating soup in Ireland

Anonymous On June 11th, 2018

another good recipe for me to try!

kitty On June 13th, 2018


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