Cream of Potato Soup

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.

Ingredients

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

Method

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.