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Cream of Potato Soup

Cream of Potato Soup

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Cream of Potato Soup
15th October, 2017

I can’t think of anything better to provide warmth and comfort on a damp and chilly afternoon than this cream of potato soup. It’s so simple to make and can be kept in the fridge for a few days before use.

Don’t forget to serve with a thick slice of crusty bread slathered in butter.


  • 400g Potatoes, peeled and diced
  • 1 large Onion, roughly chopped
  • 1 clove Garlic, crushed
  • 1 litre Chicken or Vegetable Stock
  • 1 Bay Leaf
  • 100mls Milk
  • 50g Butter
  • 50mls Double Cream
  • Seasoning to taste
  • Cayenne Pepper to season


    Melt the butter in a deep sauce pan and then add in the potatoes and onion. Sweat them on a gentle heat for about 10 minutes and then add in the garlic and cook for a further minute

    Add all the stock to the pan with the sweated down vegetables and include the bay leaf. Cover with a lid and cook for a further 15 minutes. Check for seasoning now.

    Add the milk and cream and leave to cool down for a bit as you’ll have to pop it in a blender to make it smooth

    Before using the blender, remove the bay leaf. Blitz until the soup is smooth. You can pass it through a sieve if you wish.

    The soup can be cooled and kept in the fridge for a few days so all you have to do is warm it through on a low heat and sprinkle the cayenne pepper over the top when you serve.