Eightyrecipes
Potato Soup
A thick, creamy potato soup made with seven ingredients in one pan, thickened by blending part of the pot rather than with flour.
Ingredients
- 2.2 lb potatoes 1 kg, peeled and diced
- 1 medium onion diced
- 2 tbsp butter 30 g
- 3 cups chicken stock 750 ml
- 1 cup milk or cream 240 ml
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- crispy bacon
- shredded cheddar
- chopped spring onions
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and sauté gently for 5 to 7 minutes until soft and translucent.
- Add the diced potatoes, chicken stock, salt and black pepper.
- Bring to the boil, then reduce to a simmer and cook for 20 minutes, until the potatoes are tender.
- Blend about half the pot with an immersion blender, leaving plenty of texture.
- Stir in the milk or cream and heat through gently. Do not let it boil.
- Adjust the seasoning if needed and serve warm with your chosen toppings.
Notes
Nutrition values are an estimate. Blend only about half the pot, since overworked potato starch turns gluey. Never let the soup boil once the milk or cream has gone in, because dairy splits and turns grainy.
Nutrition
Nutrition is an estimate, calculated automatically.
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