Gluten-Free Irish Potato Soup

Instructions

1. 1Place about 910 g of potatoes, peeled and cut into 2.54 cm cubes, into a large heavy-bottomed pot.
2. 2Add the 6 cups of gluten-free chicken broth to the pot with the potatoes. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the 2.54 cm potato cubes are easily pierced with a fork.
3. 3While the potatoes are simmering, melt the 2 tablespoons of butter or olive oil in a separate small saucepan over medium heat (148.9°C / 150°C). Add the 1 medium yellow onion, chopped, and cook, stirring occasionally, for about 5 minutes, until the onion pieces look soft and translucent. Do not let them brown.
4. 4Once the potatoes are tender, carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth, returning the blended soup to the pot.
5. 5Stir the cooked onion mixture into the smooth soup in the pot. Add the 1 cup of milk or cream, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Heat the soup gently over medium-low heat (121.1°C / 120°C) for 5-10 minutes, stirring often, until it is heated through. Do not let the soup boil after adding the milk or cream.
6. 6Ladle the hot soup into bowls. Sprinkle the 2 tablespoons of fresh chives, chopped, over the top of each serving before serving.

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