Irish Soup

Ingredients

Bacon 3 slices

Potatoes 500 g

Onion 1 pc

Parsley 1 tbsp

Green onion 1 tbsp

Creaming cream 100 ml

Butter 20 g

Milk 500 ml

Salt

Pepper

Peel and thinly slice the onion. Peel, wash, and cut the potatoes into medium-sized pieces. Melt the butter in a heavy-bottomed saucepan, add the onion, and sauté lightly over medium heat. Then add the chopped potatoes, stir gently, lightly fry, and season with salt and pepper.

Pour in the milk, cover, and simmer over low heat for about 1 hour. At the end of cooking, whisk in the cream in a thin stream, stirring constantly.

 While the potatoes and onions are cooking, fry the bacon slices in a frying pan without oil. Place them on a paper towel to drain, then cut into strips.

Ladle the soup into bowls, topping each with bacon strips, parsley, and green onions. Serve toasted rye bread with the soup.

Enjoy!