Irish Pub Soup
This recipe is designed for a pot, but I do it in the crock pot. Reminiscent of the style of soup you might be served in and Irish pub, this variation is easy and delicious and will warm and comfort the soul. Recipe from Walker Family Cookbook
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
slow cooker
pescatarian
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cheddar cheese shredded
- 1/2 cup celery chopped
- 1/2 cup fresh parsley chopped
- 1/2 tsp nutmeg
- 2 large carrots peeled and chopped
- 1 lb bacon chopped into 1 inch pieces
- 2 large leeks washed and thinly sliced
- 4 lbs russet potatoes feeled and cubed
- 14.5 ounces beef broth
- 1.5 quarts water
- 1 12 ounce bottle ale
- Carbohydrate 371.875701088859 g
- Cholesterol 585.642811834331 mg
- Fat 295.963574727101 g
- Fiber 31.8894688845592 g
- Protein 167.952900519451 g
- Saturated Fat 125.010851704103 g
- Serving Size 1 1 Serving (4705g)
- Sodium 7041.73320774918 mg
- Sugar 339.9862322043 g
- Trans Fat 28.0077204705335 g
- Calories 4777 calories
INSTRUCTIONS 1. In a soup pot, brown bacon over medium heat until crisp, about 10 to 15 minutes. Remove bacon from pot with slotted spoon and discard all fat from pan. 2. In same pot, combine carrots, celery, leeks, potatoes, broth, and water. Cover, bring to a boil over high heat, then reduce heat to medium, cover, and let cook about 35-40 minutes, until all veggies are very soft. 3. OPTIONAL: Reduce heat to low and using an electric hand mixer on medium speed, beat all ingredients together until in pot until smooth. 4. Stir in ale, salt, nutmeg, and pepper. Cover and cook over low heat for 5-10 minutes. 5. Stir in cheese and parsley just before serving.
