“41st. & Dunbar”
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Vancouver, B.C.

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Irish Baked Potato Soup


♣  2 medium Potatoes

♣  3 tbsp. Butter

♣  1 cup dice onions

♣  2 tbsp. Flour

♣  4 cups / 2 cans Chicken Stock

♣  ¾ cup Instant Mashed Potatoes (for thickening soup)

♣  Salt to taste

♣  Pepper to taste

♣  ½ tsp. Basil

♣  1/8 tsp. Thyme

♣  ¼ cup of crispy CTC bacon pieces (optional)

♣  1 cup Half & Half

♣  1 cup water (Optional)


Preheat oven to 400 degrees and bake potatoes until done. (optional: crisp potato skin if you want to retain skins for soup) Allow to cool and cut into 1/2 inch cubes. (remove skins at this time if you are not partial to potato skins.)

Prepare soup by melting butter in a large saucepan and sauté onions until slightly browned. Add cubed potatoes.

Now add flour to mixture to make a roux.

Add chicken stock, mashed potatoes and spices to the pot and bring to a boil. Turn heat down and simmer for 5 – 10 minutes. Add bacon bits to stock (optional). Stir in half and half and bring back to a boil while stirring. Add salt & pepper to taste. Add water (optional) if soup needs thinning.

Scoop soup into your favourite soup bowl and garnish with Cheddar Cheese, Crumbled Bacon Bits and Chopped Green Onions.

Serves 4 to 6

The Celtic Treasure Chest
“Group of Companies”

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