Potato Soup
Ready In: 35 mins
Serves: 4-6
Ingredients
Directions
- Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion and potato.
- Season well, stir, then cover with a lid made from baking parchment, putting the paper on top of the vegetables.
- Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil.
- When the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the potatoes are soft enough to crush.
- Purée the soup in a blender. Taste and adjust the seasoning. Thin with more stock or milk if you like.
- Serve sprinkled with a few chopped herbs and some chive or thyme flowers in season, or garnish with potato chips.
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