Potato Vegetable Soup

This week has been a rainy cold week as Spring tries to come to us this year. So, as always, comfort food calls us and I decided to make this Irish Potato Vegetable soup. I had tried this out with our friends on St. Pat’s Day, and they loved it. There are many versions of this soup online and as I worked with the soup recipes, I thought about the wonderful vegetables from our Cabin Garden that we had dehydrated last summer because the bounty overflowed with zucchini, summer squash, carrots, turnips, rutabagas, and butternut squash.

I packaged those wonderful dried vegetables in small bags and wonder of wonders, they only took up a small amount of room and were available for the winter. In addition to this soup, I have also used them in crockpot stews, simmered with broths and meats, or broths and beans, for a yummy warm bowl of hearty soup.

potato vegetable soup

For this soup, I used fresh potatoes, carrots, onion and leeks…and added the dried zucchini, summer squash, turnips and a few more dried carrots I had left from the stash.

I simmered the butter, leeks and onion until the onion was translucent. Then I added the simmered vegetable, the potatoes, the dried vegetables and the broth/water to the slow cooker. I simmered or slow cooked the soup for 8 hours. At the end of the cooking time, I immersed a blender and made the soup a thick chunky style by blending it until desired consistency.

This was served with cheddar cheese, bacon bits, and sour cream as toppings each person could choose to add.

Warmed our hearts and a our tummies…and we , of course, shared the soup with Jerry upon our visit the next day.

Irish Potato and Vegetable Soup
Author: The Cabin Garden
Prep time:
Cook time:
Total time:
Serves: 6 servings
A cozy and delicious blended soup for those chilly spring days. A perfect way to use up those dried veggies from your garden!
Ingredients
  • 5 Tbsps unsalted butter
  • 1 leek diced
  • 1 onion – medium and diced
  • 3-4 Baking potatoes – peeled and cubed
  • ½ cup carrots, shredded or diced
  • ½ cup dried zucchini, squash and turnip
  • 32 oz. low sodium chicken broth
  • 1-2 cups extra broth OR water
  • Salt and pepper to taste
Instructions
  1. Simmer the butter, leeks and onion until the onion is translucent. Then add the simmered vegetables, potatoes, dried vegetables and the broth/water to the slow cooker. Simmer or slow cook the soup for 8 hours. At the end of the cooking time, immersion blend the soup until desired consistency.