Hearty potato soup recipe
This is one of my mum’s favourite recipes that I’ve inherited from her. I always make a big batch so I’ve got some in for lunch, light supper or the kids’ tea.
It is also perfect for a dinner party starter as it can also be ‘pimped up’ by adding some homemade croutons, a splash of sherry and some cream if you want to indulge.
Ingredients
- 1 tbsp olive oil
- 20 g butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp Dijon mustard
- 450 g Maris Piper potatoes, peeled
- 850 ml hot vegetable stock
- 150 ml milk
- 1 handful chopped chives, to serve
- 1 tbsp olive oil
- 0.7 oz butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp Dijon mustard
- 15.9 oz Maris Piper potatoes, peeled
- 29.9 fl oz hot vegetable stock
- 5.3 fl oz milk
- 1 handful chopped chives, to serve
- 1 tbsp olive oil
- 0.7 oz butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp Dijon mustard
- 15.9 oz Maris Piper potatoes, peeled
- 3.6 cups hot vegetable stock
- 0.6 cup milk
- 1 handful chopped chives, to serve
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
- Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
- Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
- Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
- Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
Recipe provided by The Potato Council.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature