Potato Soup Recipe

Potato soup is the easiest and cheapest of all soups. But easy and cheap don't do justice to this extremely tasty soup. On a cold day this is truly heart-warming.

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KEY POINTS

Preparation Time:	10 mins	Cooking Time:	30 mins
How Difficult	Very easy	Freeze?	Yes
	Servings	4 portions

INGREDIENTS FOR POTATO SOUP RECIPE

Ingredients	Imperial	Metric

2 largish potatoes	1lb	450 grams
1 medium onion	4 oz	110 grams
Butter	2 oz	55 grams
1 garlic clove	-	-
2 tablespoons chopped fresh parsley	-	-
1 half teaspoon dried thyme	-	-
Vegetable stock (fresh or two cubes in hot water)	1½ pints	850ml
Salt and pepper to taste	-	-

COOK'S NOTES
This is the basic recipe, it's quick and very easy to prepare. When you get bored with it, simply add a few of your favourite ingredients. Chopped ham goes very well as does bacon, most other vegetables and meats.

COOKING EQUIPMENT FOR POTATO SOUP
1 large pan
1 frying pan
1 blender or food processor (optional)

Cooking Method

Peel the potatoes and slice them into chunks.

Peel the onion and slice it.

Click the picture to enlarge it and see the sizes more clearly.

Put the butter into a frying pan on a medium low heat and let it melt and start to bubble.
Put the potatoes and onions into the frying pan, turn the heat to low. Mix the potatoes, onions and butter well, and cover with a lid. Cook for 10 minutes stirring twice.

Pour the potatoes, onions and butter into a large pan, add the stock and herbs.
Cook on a medium heat for 20 to 25 minutes stirring occasionally. The soup is cooked when the potatoes are soft enough to make mashed potatoes.

If you have a blender or food processor then use it to puree the soup. Reheat the soup after pureeing it.
Alternatively use a potato masher. Serve with croutons or a bread roll.

Potato soup freezes very well.

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