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Irish Potato Chowder Recipe

Servings 6 servings

Ingredients

  • 7 tablespoons butter divided
  • 7 tablespoons flour
  • 1 cup chopped onion
  • 2/3 cup diced carrots
  • 2/3 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon freeze-dried chives
  • 4 cups vegetable or chicken stock
  • 5 cups peeled. diced potatoes
  • 3 cups milk
  • 1/2 cup sour cream
  • 1/8 - 1/4 teaspoon hot pepper sauce
  • salt and ground white pepper to taste
  • Optional: fresh herbs for garnish I used copped chives

Instructions

  • Make a roux by melting 5 1/2 tablespoons of butter in a small saucepan.
  • Stir in flour until well blended.
  • Cook over low heat, stirring often, for 3-5 minutes.
  • Remove from heat and set roux aside.
  • Melt remaining 1 1/2 tablespoons butter in a soup or stock pot..
  • Add diced onions, carrots, celery, basil, parsley and chives.
  • Cook diced vegetables and herbs about ten minutes.
  • Add stock and potatoes.
  • Cover and simmer until potatoes are tender, about 15-20 minutes.
  • Stir in milk.
  • Return to simmer and whisk in roux until liquid is thickened and smooth.
  • Simmer ten more minutes, stirring occasionally.
  • Stir in sour cream and hot pepper sauce.
  • Season to taste with salt and white ground pepper.
  • Optional: garnish with fresh chopped herbs, like chives