Potato Soup
Now you have a wonderful hearty soup perfect for a cold day. The measurements for this soup can just be used as a guide.
Ingredients
- 400g potatoes
- 100g onions
- 50g butter (if salted, use less salt later in the recipe
- 800ml veg stock
- 100ml cream
- Salt and pepper

Method
Scrub potatoes and roughly chop into small cubes.
Chop the onion finely.
Melt the butter into a saucepan on a low heat so it doesn’t burn.
Add in the potatoes and onions into the melted butter with a sprinkle of salt and pepper. Cook gently, stirring occasionally for 10 to 15 mins on low heat. Keep an eye on them, making sure the heat isn’t too high.
Now add the hot water straight into the pan and then add the stock cubes.
Allow the stock to start simmering so small bubbles appear. Try to avoid boiling, this will be when large bubbles appear,
if this happens just turn the heat down a touch.
Simmer like this until the potatoes have softened, around 15 minutes. A good test is to stab a piece of potato with a fork and if it falls off then it is ready to go.
Use a stick blender to blend the soup together. You can go for a more chunky, rustic style soup by just blending briefly or you can go for a smooth soup by blending it a bit more. There’s no wrong way to do it! If you don’t have a blender, use a fork or potato masher to break up the potatoes.
Finally, stir in the cream and add salt and pepper to taste.
Tips
This soup can be frozen and saved for another day.
Replace the onions with leeks for a lovely leek and potato soup.
Olive oil will work just as well as butter.
Try adding chicken stock for a meatier flavour.
You can add a variety of veg to this dish. Use leftovers, e.g. carrots, parsnips, swede, celeriac, squash or celery.
Add some cheese for a nice addition or sprinkle some chopped herbs like chives or parsley on top for a splash of colour and flavour.