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Potatoes are a very nutritious food, have no
doubt about that. But there is a belief that it is possible to live
healthily on just potatoes. That is unfortunately not true.
The
nutritional value of a medium potato is shown below: |
| Nutrient |
RDA as % |
| Vitamin B6 |
15 |
| Vitamin C |
50 |
| Phosphorous |
8 |
| Magnesium |
8` |
| Iron |
8 |
| Zinc |
2 |
| Copper |
8 |
| Folic acid |
8 |
| Iodine |
15 |
| Niacin |
10 |
| Riboflavin |
2 |
| Thiamin |
8 |
| Protein |
6 |
Still, you're here for a tasty, traditionally
Irish Potato Soup recipe so let's do that!
| SERVINGS |
4 |
| PREPARATION TIME |
15 minutes |
| SLOW COOKING TIME |
45 minutes |
| FREEZES? |
Yes |
INGREDIENTS
|
Ingredient |
Metric |
Imperial |
American |
|
Potatoes (old) |
680 grams |
1½ lb |
|
Vegetable or chicken stock |
1.1 litres |
2 pints |
4½ cups |
|
Onions |
2 medium |
|
Streaky bacon |
5 rashers |
|
Butter |
2 tbspns |
2½ tbspns |
|
Parsley or chives |
To decorate |
|
Salt and pepper |
To taste |
PREPARATION
| Finely chop the onions.
Peel and chop the
potatoes into small cubes.
Chop the bacon into small bits
If using stock cubes, dissolve them
in hot water. |
COOKING
|
1. |
On a medium heat, fry the bacon until
cooked. This will take around 8 minutes. |
|
2. |
Add the remainder of the ingredients
(except the parsley / chives) and leave simmering (barely
boiling) for 35 minutes. |
|
3. |
Taste and adjust the salt and pepper
to taste. |
|
4. |
Finely chop the chives, or separate
the parsley into sprigs. |
|
5. |
Serve the soup into warm bowls.
Sprinkle some of the parsley / chives onto the top to
decorate. |
SERVE WITH?
A bread roll with butter.
Copyright LeekPotatoSoup.com. All rights
reserved. |