This easy, creamy potato soup is a quick and comforting meal, perfect for any day. Made with simple ingredients like potatoes, onions, and stock, it’s both nutritious and flexible – you can use whatever you have on hand. The soup is rich and smooth, and you can top it with fresh herbs for extra flavor.
Ingredients Needed
- 55g/2oz butter
- 425g/15oz floury potatoes, peeled and diced to 5mm/1/3in
- 110g/4oz onions, chopped
- 900ml/1½ pints chicken or vegetable stock
- 120ml/4fl oz full-fat milk
- Salt and freshly ground black pepper
- Freshly chopped herbs to garnish (optional)
How To Make Potato Soup
- Melt the butter: In a heavy saucepan over medium heat, melt the butter until it starts foaming.
- Add the potatoes and onions: Toss the diced potatoes and chopped onions into the butter, ensuring they’re well coated.
- Season: Sprinkle salt and a few grinds of pepper over the vegetables.
- Sweat the vegetables: Cover the vegetables with a butter wrapper or paper lid, then put the saucepan lid on. Sweat on low heat for about 10 minutes until the vegetables are soft but not browned.
- Boil the stock: While the vegetables are cooking, bring the stock to a boil.
- Add the stock and cook: Pour the boiling stock into the saucepan with the softened vegetables. Let it cook for 10-15 minutes or until the vegetables are completely soft.
- Add milk and purée the soup: Stir in the full-fat milk, then blend the soup using a blender or food processor until smooth.
- Adjust seasoning: Taste the soup and adjust the salt and pepper as needed.
- Serve: Garnish with freshly chopped herbs, if using, and serve hot.
Recipe Tips
- Use floury potatoes: They break down better, giving the soup a smoother, creamier texture.
- Don’t rush the sweating step: Cooking the potatoes and onions slowly ensures they soften fully and release more flavor.
- Heat the stock separately: Adding boiling stock helps maintain the cooking temperature, speeding up the process.
- Blend in batches: If using a blender, purée the soup in small batches to avoid spills and ensure even smoothness.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover potato soup cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh in the fridge for up to 3 days.
- Freeze: Once the soup has cooled, place it in a freezer-safe container, leaving space for expansion. Freeze for up to 2 months. Thaw it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat for about 5-7 minutes, stirring occasionally, until the soup is hot and smooth.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 170
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 930mg
- Potassium: 330mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
Try More Easy Soups:
- Asparagus Soup Recipe UK
- Cream Of Chicken Soup Recipe UK
- Spinach Soup Recipe UK
- Chicken And Mushroom Soup Recipe UK
Potato Soup Recipe UK
Description
This easy, creamy potato soup is a quick and comforting meal, perfect for any day. Made with simple ingredients like potatoes, onions, and stock, it’s both nutritious and flexible – you can use whatever you have on hand. The soup is rich and smooth, and you can top it with fresh herbs for extra flavor.
Ingredients
Instructions
- Melt the butter: In a heavy saucepan over medium heat, melt the butter until it starts foaming.
- Add the potatoes and onions: Toss the diced potatoes and chopped onions into the butter, ensuring they’re well coated.
- Season: Sprinkle salt and a few grinds of pepper over the vegetables.
- Sweat the vegetables: Cover the vegetables with a butter wrapper or paper lid, then put the saucepan lid on. Sweat on low heat for about 10 minutes until the vegetables are soft but not browned.
- Boil the stock: While the vegetables are cooking, bring the stock to a boil.
- Add the stock and cook: Pour the boiling stock into the saucepan with the softened vegetables. Let it cook for 10-15 minutes or until the vegetables are completely soft.
- Add milk and purée the soup: Stir in the full-fat milk, then blend the soup using a blender or food processor until smooth.
- Adjust seasoning: Taste the soup and adjust the salt and pepper as needed.
- Serve: Garnish with freshly chopped herbs, if using, and serve hot.
Notes
- Use floury potatoes: They break down better, giving the soup a smoother, creamier texture.
- Don’t rush the sweating step: Cooking the potatoes and onions slowly ensures they soften fully and release more flavor.
- Heat the stock separately: Adding boiling stock helps maintain the cooking temperature, speeding up the process.
- Blend in batches: If using a blender, purée the soup in small batches to avoid spills and ensure even smoothness.
Potato Soup Recipe UK