Irish Root Soup

Recipe View In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onion, leeks, garlic, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes.

Recipe View Pour in 4 cups of vegetable stock and add the cubed potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes, or until the potatoes are very tender.

Recipe View Remove the pot from the heat and allow the soup to cool slightly for about 15 minutes before blending.

Recipe View Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, working in batches, transfer the soup to a regular blender, filling it no more than halfway. Secure the lid tightly and blend until smooth. Return the pureed soup to the pot.

Recipe View In a separate small saucepan, bring the remaining 1 cup of vegetable stock to a simmer over medium-low heat. Add the sliced carrots and cook for 5-7 minutes, or until tender. Add the cooked carrots and stock to the pureed soup.

Recipe View Stir in the chopped green onion and heavy cream. Heat gently over low heat for about 5 minutes, stirring occasionally, until warmed through. Do not boil.

Recipe View Season the soup with salt and freshly ground black pepper to taste.

Recipe View Ladle the Irish Root Soup into bowls and garnish with shredded Cheddar cheese and additional chopped green onion. Serve hot and enjoy!