This soup is super simple to make – and for all its lack of spices, tastes delicious! We made ours pretty thick, but if you want yours thinner feel free to add more stock, but for winter, what could be better than a thick, creamy soup and some warm crusty bread?
- 50g butter
- 450g potatoes
- 1 large onion
- 2 cloves garlic
- 900ml stock
- 120ml milk
- Wash, peel and cut your potatoes into small cubes.
- Melt the butter in a large saucepan until foaming, then add in your onions, garlic and potatoes and mix lightly to coat in butter.
- Sprinkle with salt and pepper, then cover with a lid and let sweat on a low-medium heat for around 10 minutes.
- Meanwhile, boil the water for your stock and mix in your stock powder/cubes.
- Once ready, add stock to your potatoes and continue to cook for another 15 minutes or so, or until all the vegetables are completely soft.
- Transfer to a blender and add in your milk (a little at a time if it doesn’t all fit), and add more seasoning to taste.
- Once blended, it’s done! We topped ours with a few spring onions and bacon bits, but feel free to eat as it is. If it’s too thick, add a little more milk, and if it’s too thin, return to the saucepan and leave over the heat for a little while longer.
- Serve with crusty bread and enjoy!