Potato soup

Potato soup
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 6

A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

For this recipe you will need a blender or food processor.

By Darina Allen

From Saturday Kitchen

Shopping list

Ingredients

Recipe tips
How-to videos

Method

  1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.

  2. Sprinkle with salt and a few grinds of pepper. Cover with a cartouche (a circle of baking paper) and the lid of the saucepan. Cook on a gentle heat for approximately 10 minutes.

  3. Meanwhile, bring the stock to the boil. When the vegetables are soft, but not coloured, add the boiling stock and continue to cook for about 10–15 minutes or until the vegetables are soft.

  4. Add the milk and transfer the soup to a blender or food processor. Blend to a purée, taste and add more salt and pepper if needed.

  5. Serve sprinkled with a few freshly chopped herbs.

Recipe tips

As there are so few ingredients, the quality of the stock does make a big difference. If using shop bought, go for the best you can afford.

This is a great recipe for using up any potatoes that are a bit past their best.

Using a cartouche allows the vegetables to cook gently without loosing too much water (as the paper keeps the moisture in the pan).