Irish Pratty Soup

(A broth based, potato soup.)

This soup recipe was given to me by a fellow person of Irish heritage many years ago. It has become one of our staples, not just on St. Patrick’s Day, but throughout the year. It is easy also easy to make vegetarian for family and friends who have this diet.

4 cups of chicken (or vegetable) broth
6 potatoes, peeled and cubed about 3/4 inch
1 very small yellow cooking onion, chopped
6 green onions, diced fine, including stems
1 rib of celery, chopped fine
1 carrot, grated (or 1 lb bag of mini carrots)
1/2 cup of fresh or frozen green peas
1 tbsp of finely chopped fresh parsley
1 bag leaf
2 tbsp of butter
3 tbsp of flour
salt and pepper to taste

Pour the broth in a large stockpot. Add raw cubed potatoes, onions, green onions, celery, carrots, parsley, peas and bay leaf. Bring to a boil and simmer for 30 minutes. Remove the bay leaf and discard.

In a saucepan over a low flame, melt the butter and stir in the flour until smooth.

Ladle one cup of the chicken broth from the stockpot and use to stir into the flour mixture until thickened. Pour the flour mixture into the pratty soup until thoroughly heated. Add salt and pepper to taste.

Sliced hard boiled eggs may be added to the soup before serving or used on top as a garnish.

Yields 2 quarts