What’s more perfect on a cold winter day than a steamy bowl of creamy, homemade potato soup, with a delicious slice of warm bread? The soup is the recipe my family has enjoyed for years and has a secret ingredient: rivels! If you don’t know what ‘rivels’ are, it’s a type of noodle that is simple to make and can be added to many soups.
The Irish Soda Bread is so quick and easy to make, even if you’ve never made bread before. And the tasty variations I’ve included will make this a bread you turn to often. Enjoy and stay warm!
Potato Soup
I’ve made this so many times I don’t measure a thing. But here’s some proportions to get you started. Feel free to change up the veggies and amounts to suit your own taste!
In a large pot, sauté in a little olive oil,
1 cup of chopped celery (include any leafy tops!)
2 cloves of garlic, crushed/minced
A dash of salt (to help the veggies sweat)
Once veggies start to soften, add:
1 48 oz. container of chicken broth (6 cups)
4 cups peeled and diced potatoes
Let simmer until potatoes are fork tender, about 15 minutes or so, depending on the size of your potato cubes. Once fork tender, mix together in a small bowl, with a fork:
1 beaten egg
1 cup plain flour
Dash of salt and pepper
This will make a shaggy, lumpy mixture called rivels. Break apart and sprinkle all of it over the simmering broth. Once done, stir in:
2 cups half and half (or 1 cup cream, or 2 cups milk)
Check the taste for seasoning. If you need more salt, you can add a small amount of chicken soup base or powdered bullion. Start small, as it adds a lot of salt and you can always add more, but can’t take it out if you overdo it. Add fresh ground pepper to taste. Let barely simmer for no more than 10 minutes. If you let it boil hard, the dairy can separate.
Variations: This is a perfect recipe to hide veggies in if you have picky eaters. You can add any chopped veggies you want to your simmering broth. Cauliflower is a great choice. Once tender, use an immersion blender to puree it all. It gives the soup and nice creamy texture, and eaters have no idea all the awesome veggies they are eating!
Irish Soda Bread
This is probably the easiest bread there is to make. It’s perfect for a beginner or anyone who wants fresh baked bread in a hurry. It’s best eaten the day it’s made, but you might not have any leftovers. After the original recipe, I share some delicious variations. Have fun experimenting with flavor combinations of your own!
Preheat oven to 400° F. Prepare a baking sheet with either a silicone mat or parchment paper. In a bowl, whisk together:
3 ¾ cup plain all-purpose flour
1 tsp. baking soda
1 tsp. salt
Mix in with a large fork:
1 ⅔ cup buttermilk
Once dough comes together, gently knead it into a ball, adding more flour as needed if dough is still very sticky. Form into a ball-shaped loaf and place on prepared baking sheet. Dust the top with more flour. Using a sharp knife, cut a cross pattern fairly deep into the loaf. Bake for about 30 minutes or until the loaf is nicely browned and sounds hollow when you tap it. Remove from oven and let cool 10 minutes before cutting.
Soda Bread Variations
Italian Tomato
Add 2 teaspoons dried Italian seasoning and 1/3 cup grated parmesan cheese to the flour before adding the buttermilk. With the buttermilk, add ¼ cup chopped sun dried tomatoes. (I used ones in olive oil.) Bake as directed.
Cheddar and Onion
Add 1 tablespoon smoked paprika to the flour before adding the buttermilk. With the buttermilk, add 2/3 cup shredded sharp cheddar cheese and ¼ chopped raw onion. Bake as directed.
Sweet Cranberry
Add ¼ cup sugar and 1 teaspoon cardamom to the flour before adding the buttermilk. With the buttermilk, add the grated zest of an orange and ¼ cup chopped dried cranberries. Bake as directed.
