Irish Potato Soup

Ingredients -

2 tablespoons Butter
1 small Onion, chopped
1 Celery Stalk, chopped
6 medium-sized Baking Potatoes, peeled and diced
2 cans (10-1/2 ounces each) Condensed Chicken Broth
2 cups plus 3 tablespoons Cold Water, divided
1 teaspoon Worcestershire Sauce
1/4 teaspoon Dried Thyme
1/4 teaspoon Fresh Ground Black Pepper
2 tablespoons Cornstarch
2 Hard-Cooked Eggs, sliced thin
chopped Fresh Parsley

Preparation:

1. Add butter to stockpot. Heat over medium heat.

2. Sauté onion and celery 4 minutes to soften onion.

3. Stir in potatoes, condensed chicken broth, 2-cups water, Worcestershire sauce, dried thyme, and fresh ground black pepper.

4. Bring to a boil over medium-high heat.

5. Reduce heat to low. Simmer 30 minutes.

6. Add 3-tablespoons water and cornstarch to small bowl. Stir to combine.

7. Stir cornstarch mixture into soup, stir to thicken.

To Serve:
1. Ladle soup into soup bowls.

2. Garnish with egg slices, and chopped fresh parsley.

Soup Making Tip

Potatoes

Baking potatoes tend to fall apart and add texture to the soup, as well as thicken it.

Soup Making Tip

Chicken Broth

Susbtitute 6 cups of homemade chicken stock for the condensed chicken broth and water, if desired.