Growing up, we always had Corned Beef and Cabbage for dinner on St. Patrick’s day. I actually really enjoyed the corned beef, but I’m not much of a cabbage girl. That’s the non-Irish part of me coming to the surface.

I felt like we needed to have some sort of Irish-y food for dinner, but with less cabbage. I decided on some good ol’ Irish Potato Soup served in Soda Bread Bowls. You can’t get much more Irish than taters and soda bread! For the bread, I followed this recipe. This bread is super easy to make, and delish! I baked the dough in a glass pyrex bowl to easily make a bowl shape.

To make the bowl, cut out the center of the bread {make sure not to carve to deep and cut through the bottom of your bowl}. I may have dipped my bread innards in some honey butter while I was cooking the soup. SO.GOOD. Hello, carb central!

To make the soup, you’ll need:

2 Tbs. butter

1 small onion – chopped

2 stalks of celery – chopped

1 large clove of garlic – minced

3 pounds of russet potatoes – peeled and cubed

8 cups of chicken broth

2 cups of shredded cheddar cheese

1 cup of green onion – chopped

1/2 tsp. salt

1 tsp. black pepper.

In a large pot, melt the butter. Add the onion, celery and garlic and cook until tender. Add the broth and potatoes. Boil and then simmer until the soup has thickened and only small chunks of potato remain. Add cheese, green onion, salt and pepper and stir until cheese is melted. Serve in your bread bowls and sprinkle a little bit of cheese and green onion on top.

Enjoy!