Sometimes the simplest recipes are the most delicious, and this creamy Irish Potato Soup - made with just six ingredients - is no exception. The rich, concentrated flavor of Campbell’s® Condensed Chicken Broth helps to keep the rest of the shopping list short, and brings out the best in the soup’s potatoes, celery, and green onion. If you have an immersion blender, this recipe requires barely any clean-up, since you can blend everything into a silky smooth soup right in the pot. And while it’s especially suited to Saint Patrick’s Day, you don’t have to wait for a special occasion to whip up this dish; serve it with crusty bread and butter for a dose of comfort on a chilly day.
Step 1
Heat the butter in a 4-quart saucepan over medium heat. Add the celery and green onions and cook until tender.
Step 2
Stir the broth, water and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender and easily pierced with a fork. Remove the saucepan from the heat (don't drain off the broth mixture, though).
Step 3
Add the milk to the saucepan. Using an immersion blender, blend until the mixture is smooth (if you don't have an immersion blender, add the milk and blend in a regular blender). Season to taste with salt and pepper and heat until hot. Sprinkle with additional sliced green onions before serving, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.