Hearty Potato Soup with Irish Cheddar and Corned Beef
Indulge in the ultimate comfort bowl with this Hearty Potato Soup with Irish Cheddar and Corned Beef—a rich and creamy creation perfect for cozy evenings. Featuring tender chunks of potato simmered in a flavorful broth, this recipe takes a decadent turn with the addition of velvety heavy cream and sharp, nutty Irish cheddar. Diced corned beef lends a savory, meaty depth, making it a hearty meal in itself. The soup’s luscious texture is achieved by partially blending, maintaining just the right balance between smoothness and chunks. Finished with a sprinkle of fresh parsley and a touch of extra cheese, this warming delight is perfect for family dinners or St. Patrick’s Day celebrations. Ready in under an hour, it’s a deliciously easy way to satisfy your craving for Irish-inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 4 cups Potatoes (peeled and diced)
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 cups Irish cheddar (shredded)
- 1 cup Cooked corned beef (diced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced yellow onion to the pot and sauté for 5-7 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute, ensuring it does not burn.
Add the diced potatoes to the pot and pour in the chicken or vegetable stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the potatoes simmer for 20-25 minutes, or until they are fork-tender.
Using an immersion blender, partially blend the soup to achieve a creamy consistency while leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and shredded Irish cheddar, mixing until the cheese has melted and is fully incorporated.
Add the diced corned beef to the soup and stir well. Season with salt and black pepper to taste.
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Serve hot, garnished with chopped fresh parsley and an extra sprinkle of Irish cheddar if desired.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 10475 mg | 455% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.8 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1811 mg | 139% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3958 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
