There are plenty of foods to celebrate St. Patrick’s Day. Whether it’s a bit ‘o the corned beef or an apple duff, celebrating the shamrock holiday calls for a something delicious – and, we think, a bit traditional and timeless.
So what better place to look than a vintage issue of our magazine? We’ve been celebrating the Metro Parent 25th Anniversary (our official birthday is Sept. 1, 1986) and, while digging through the archives, dug up and dusted off this tasty little morsel. It hails from our March 1990 issue – back when we called ourselves All Kids Considered.
This particular issue (which – fun fact! – features the two sons our founder and publisher, Alyssa Martina, on the cover) decided to honor ol’ St. Paddy with something more meat-and-potatoes. Namely? Well, potatoes. Five of ’em, to be exact. After all, feast or famine, the simple spud has been a filling dinner staple for generations.
And, with this stew recipe, the root “vegetable” mixes with only four or five additional ingredients, which then simmer away in a slow cooker for a few hours. Hassle-free? Heck yes. Hearty? You’d better believe it.
So, if you’re ready to go retro for dinner this St. Patrick’s Day, give this dinner a spin!
St. Paddy’s Day Potato Soup
- 1 large can chicken broth
- 2 medium onions, diced
- 2 celery stalks, diced
- 3 carrots, peeled and diced
- 5 potatoes, peeled and whole
- Parsley (optional)
- In a Crock-Pot or slow cooker of any sort, add the five ingredients listed above.
- Cook over low heat until potatoes are semi-soft (about eight hours on low, or four hours on high).
- With a hand masher, smash potatoes into chunks.
- Add a sprinkle of parsley for a wee bit of green.
- Pour in 3/4 cup of your extra creamy St. Paddy’s Potato Day Soup. Serve up hot and steamy on March 17!