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When chilly winds blow and the days grow shorter, few things are as comforting as a warm bowl of soup. Irish cuisine, known for its hearty and wholesome dishes, offers a delightful solution to the cold—a cozy creamy potato soup that warms the soul. This recipe for Cozy Creamy Irish Potato Soup is a wonderful representation of Ireland’s culinary heart, combining simple ingredients to create a rich and satisfying dish that is perfect for cold months.

Slow Cooker Irish Potato Soup

Warm up your chilly days with a bowl of Cozy Creamy Irish Potato Soup. This comforting dish blends simple ingredients like russet potatoes, onion, and garlic to create a rich, creamy texture that nourishes the soul. Ideal for novice cooks and seasoned chefs alike, it's easily adaptable to suit your taste. Experiment with toppings like cheese and bacon for added flavor, or customize with veggies and herbs. Enjoy this heartwarming recipe that brings families together around the table!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups vegetable or chicken broth

1 cup whole milk or heavy cream

1 cup shredded sharp cheddar cheese

½ cup crispy cooked bacon bits (optional)

2 green onions, thinly sliced (for garnish)

2 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Begin by peeling and dicing your russet potatoes into bite-sized pieces. Finely chop the onion and mince the garlic cloves. Set all ingredients aside as you prepare to combine them.

    Sauté the Aromatics: In a large skillet set over medium heat, melt the unsalted butter. Once melted, add the chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent and softens. Introduce the minced garlic to the skillet and sauté for an additional minute, stirring frequently, until fragrant but not browned.

      Load the Slow Cooker: Carefully transfer the sautéed onions and garlic into the slow cooker. Add the diced potatoes, followed by the vegetable or chicken broth. Sprinkle in the dried thyme, salt, and black pepper. Stir gently to combine all ingredients evenly.

        Cook the Soup: Cover the slow cooker with its lid. Set it to low heat for about 6 to 8 hours or high heat for 4 to 5 hours, until the potatoes are tender and easily pierced with a fork.

          Blend for Creaminess: After the cooking time has elapsed, take an immersion blender and purée the soup until smooth and creamy. For those who prefer a heartier texture, use a potato masher to mash some of the potatoes while leaving a few chunks for added bite.

            Incorporate Dairy and Flavor: Pour in the whole milk or heavy cream, and stir in the shredded sharp cheddar cheese. Mix until the cheese is thoroughly melted and incorporated into the soup's creamy base. Taste and adjust the seasoning with additional salt and pepper as needed.

              Serve and Garnish: With a ladle, pour the warm, creamy potato soup into individual bowls. If desired, sprinkle crispy bacon bits on top for added flavor and crunch. Garnish each bowl with sliced green onions and a generous sprinkle of fresh chopped parsley for a vibrant finish.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings