Time 50m Yield 8 Number Of Ingredients 6 Steps:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.
Time 50m Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Time 50m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes. Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes. Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated. Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.
Time 40m Yield 35 scones Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese. Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together. Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan. Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool. Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well. When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.
More about “hearty potato soup with irish cheddar and corned beef recipes”
Time 45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Boil potatoes in salted water until cooked down & tender. Pour off water, reserving 1in. of the potato water. Saute onion in stick butter until tender. Add to potatoes & water. Stir in sour cream, half & half, soups, & Velveeta cheese. Cook some more & add pepper and more half & half to thicken if desired. Simmer on low, stirring often for about 30-45 minutes. Serve with garnishes, if desired.
