Don’t, I beg you, dismiss this soup out of hand for its unapologetic plainness. It’s a wonderful meal in a bowl.
Potato soup is highly soothing, uses only a handful of affordable ingredients that you probably already have, and it welcomes a wide range of additions and toppings–quite like a baked potato in the form of a velvety soup. Spuds actually possess a good amount of umami, which explains their appeal: quiet, deep savouriness and sweet-starchy comfort.
I don’t bother to peel the potatoes: you do get the occasional tiny bit of skin floating around, but it otherwise gets blended in and deepens the flavour.
…experiment with toppings. I like it with a handful of cheese and fresh spring onions…
You can add more vegetables to the soup, if you like, and experiment with toppings. I like it with a handful of cheese and fresh spring onions. This recipe makes 4 huge bowlfuls each, enough for a complete meal. The amounts can be easily halved or doubled. Cool and store in the fridge for up to 3 days.
- . 2 tablespoons butter
- . Spot of cooking oil
- . 2 - 3 medium onions, peeled and diced
- . 2 cloves garlic, peeled and minced
- . Fat pinch of salt
- . 4 medium potatoes (around 700g - 800g), unpeeled, preferably the floury kind (e.g. white baking potatoes, Maris Pipers, etc), diced small
- . 1 litre vegetable or chicken stock, preferably good home-made stuff or made up from Swiss marigold powder
- . 250ml milk, preferably full-fat
- . Salt, pepper, mace or nutmeg to taste
- . To serve: double or soured cream, garlic oil, grated cheese, chopped spring onions, parsley, thyme, caramelised onions, crisp fried bacon, etc.
- Melt the butter and oil together in a large pan over a medium heat. Add the onions, garlic, and a pinch of salt. Stir well, cover tightly, and let them sweat over a low heat for about 10 minutes, uncovering to stir occasionally.
- When the time's up and the onions and garlic are fragrant and translucent, add the diced potatoes. Stir well to coat with the cooking fat--you may have to add a further knob of butter and a bit of oil. Cover and leave to sweat for a further 20 minutes, or until the potatoes are translucent at the edges and beginning to soften.
- While the vegetables are sweating, heat up the stock in a separate saucepan and keep it at a gentle simmer. When the potatoes and onions are done, pour over the hot stock, stir well, bring to a lively simmer. Let it bubble, covered, for 20 - 30 minutes until the potatoes are completely tender and the cooking liquid tastes rich.
- Blend the soup til smooth. You can obviously do this with any kind of blender but you can also strain out the cooked vegetables into a large bowl and apply a potato masher to them. Season to taste with salt, pepper, nutmeg or mace.
- Divide amongst deep soup bowls, add the toppings of your choice, and serve.