We take many of our staple foods for granted, rarely giving a second thought to their origin and history. But where do they actually come from? The humble potato for example, is native to South America, where the Andean Indians have bred it for some 5000 years. Primitive varieties have been a staple crop in this area from at least AD 200. Prior to the Spanish conquest,the potato was confined to the high Andes from Colombia to North Argentina and Chile.  Exactly when and how it was introduced into Europe is open to debate, although it is speculated that it first arrived in Spain from Colombia or Peru circa 1565 and later in England near the end of the 16th century. 

If any foodstuff is associated with Ireland more than stout, it is the potato.  The first potatoes are believed to have shown up in the late 1500's.  Since this time, the potato has completely altered the eating habits of the Irish.  The potato's importance as a diet staple of some Europeans is shown by the Irish potato famine of 1844 and 1845.  In spite of this great devastation, potatoes have remained a favorite Irish food, and they still are.  Today, potatoes grow widely Northern or Eastern European nations, due to their ability to thrive in cold, damp climates and are featured in many of the traditional dishes of these regions. They are also found commonly used in the cuisines of Africa and India.  

At the grocery there are a plethora of different types of potatoes.  Groceries commonly stock Russet, Yukon Gold and Red skinned, but one can also find Peruvian blue, fingerling, and baby types.  They differ slightly in taste and texture but each are generally interchangeable in recipes.  Here is a simple and rustic, yet tasty recipe that I have made for years.

       


Irish Potato Soup      

6 medium potatoes
2 medium onions
3 cups chicken stock
3 cups milk
1 Tbsp butter
1 Tbsp fresh parsley chopped
1 tsp sea salt
¼ tsp freshly ground black pepper

Instructions:

Peel and dice the potatoes and chop the onions. In a medium stock pot melt the butter over med heat and add potatoes and onions. Sprinkle the vegetables with sea salt and pepper, cover the pot and sweat the onions and potatoes until soft, making sure not to brown them. Add the milk and chicken stock, and bring to a simmer. Cover and allow soup to simmer on low heat for 10 min.  Adjust the seasoning to taste, and serve topped with fresh parsley. Serves 6

Note:  If a creamy consistency is desired, blend soup with an immersion blender, or use a counter top blender (Warning! Do not completely cover the top of your blender or your soup will explode! This can burn you and make your kitchen a complete mess.)