significantly less than 30 mins
A comforting traditional, this effortless potato soup makes use of a handful of store cupboard substances to great result.
less than thirty mins
- 55g/2oz butter
- 425g/15oz potatoes, peeled and diced to 5mm/1/3in
- 110g/4oz onions, diced
- 900ml/1pt house-created chicken stock or vegetable stock
- 120ml/4fl oz creamy milk
- salt and freshly ground black pepper
- freshly chopped herbs to garnish (optional)
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until finally effectively coated.
Sprinkle with salt and a couple of grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately ten minutes.
Meanwhile, deliver the stock to the boil. When the veggies are soft but not coloured add the boiling stock and proceed to cook for about 10-15 minutes or until the veggies are soft.
Include the milk and pure the soup in a blender or food processor. Taste and change seasoning.
Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.