Quick Potato Soup

READY IN: 30mins
Recipe by Kiwi Kathy

Served with warm bread rolls this makes a delicous light evening meal or lunch when cooler days are about. From Alison Holst's cookbook, Meals without meat.

Top Review by Chef Buggsy Mate

I cut this recipe in half as I was the only one enjoying it...I love how simple it was to prepare. To be honest, I wasn't really sure about adding sugar or mint to my potato soup as I thought both ingredients seemed rather strange however; I found that they brightened the flavor of the soup. I did omit the nutmeg though as I find the taste of that spice overpowering in any dish. With the weather finally cooling off here in AZ, I will definitely be making this recipe again. Made and reviewed for the Dec. 2013 AUS/NZ Recipe Swap.

Ingredients Nutrition


  1. Chop onion and garlic. Cook in oil in a large saucepan over a medium heat for a few minutes until the onion begin to brown.
  2. Scrub and dice the potatoes. Add to the onion mixture.
  3. Pour the stock over the vegetables, add sugar, nutmeg, pepper and herbs.
  4. Stir together, cover and simmer for 10 - 15 minutes until the potato is tender.
  5. Blend the soup until smooth.
  6. Add the milk and reheat. Do NOT boil.
  7. Serve garnished with a dollop of plain youghurt and freshly chopped herbs, if desired.

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