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Potato Soup

Name: Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Potato Soup
Ingredients: 1 kg potatoes; 1 large onion; 2 garlic cloves; 50 g unsalted butter; 1 litre vegetable stock; 100 ml double cream; 1 teaspoon salt; 0.5 teaspoon black pepper

Potato Soup is a simple and filling meal that works well for lunch or dinner. It uses basic ingredients that most people already have in their kitchen. This soup has a smooth texture and a mild flavour that suits the whole family. You can serve it on its own or with a slice of crusty bread.

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What makes potato soup a good choice?

This recipe for potato soup is very reliable because it uses a straightforward cooking method. The combination of butter and double cream creates a rich finish without being too heavy. Potatoes are an affordable base that makes the soup thick and satisfying. It is a great way to use up vegetables before they go soft.

How to cook potato soup

Step 1

Prepare vegetables: Peel the potatoes and cut them into small cubes of roughly equal size. Peel and finely dice the onion and the garlic cloves. Having everything ready before you start cooking makes the process much smoother.

Step 2

Sauté ingredients: Melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic to the pan and cook for five minutes until they are soft. Do not let them brown as this can change the colour of your potato soup.

Step 3

Simmer soup: Stir in the potato cubes and pour over the vegetable stock. Bring the liquid to a boil and then reduce the heat to a simmer. Cook for about twenty minutes or until the potatoes are completely tender when pierced with a fork.

Step 4

Blend and season: Use a stick blender to process the soup until it is perfectly smooth and creamy. Stir in the double cream and season with salt and pepper to taste. Heat it through gently for a minute before serving it in warm bowls.

Useful tips for potato soup

Choosing the right type of potato can make a big difference to the final texture. Floury potatoes like Maris Piper or King Edward are best for potato soup because they break down easily and create a thicker consistency. If you prefer a chunkier soup, you can blend only half of the mixture and leave some potato pieces whole.

Adding a splash of milk instead of cream is a good way to make the recipe lighter. You can also add some fresh herbs like chives or parsley just before serving to provide a fresh taste. Make sure to taste the soup before serving as potatoes often need a good amount of salt to bring out their flavour. This soup keeps well in the fridge for up to three days and tastes even better the next day.

Find more ideas here: fish balls in white sauce, grilled turbot or panko prawns.

Ingredients

servings

Adjust quantity

1 kg potatoes
1 large onion
2 garlic cloves
50 g unsalted butter
1 litre vegetable stock
100 ml double cream
1 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1632 kJ / 390 kcal
Fat:19.5 g
- of which saturates:11.8 g
Carbohydrates:47.8 g
- of which sugars:4.2 g
Protein:6.2 g
Fibre:5.1 g
Salt:1.6 g

People also ask

Can I freeze potato soup?

Yes, you can freeze this soup for up to three months in an airtight container. It is best to freeze the soup before adding the cream for the best texture. When you reheat it, stir well to ensure the potato soup becomes smooth again.

Which potatoes are best for Potato Soup?

Floury potatoes are the best choice for making Potato Soup. Varieties like Maris Piper or King Edward work well because they soften perfectly during boiling. They help create a naturally thick and creamy texture once the soup is blended.

How can I make Potato Soup thicker?

If your Potato Soup is too thin, you can simmer it for a few extra minutes without a lid to reduce the liquid. You can also add an extra potato or use less stock at the beginning. Blending the vegetables thoroughly will also help to thicken the consistency.