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This 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
heartwarming.
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KEY POINTS
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Preparation Time: |
10 mins |
Cooking Time: |
30 mins |
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How Difficult |
Very easy |
Freeze? |
Yes |
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Servings |
4
portions |
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INGREDIENTS
For illustration only, use the ingredients list below.
| Ingredients |
Imperial |
Metric |
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| 2 largish potatoes |
1lb |
450 grams |
| 1 medium onion |
4 oz |
110 grams |
| Butter |
2 oz |
55 grams |
| 1 garlic clove |
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| 2 tablespoons chopped fresh parsley |
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| 1 half teaspoon dried thyme |
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| Vegetable stock (fresh or two cubes in hot water) |
1½ pints |
850ml |
| Salt and pepper to taste |
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COOKING EQUIPMENT
1 large pan
1 frying pan
1 blender or food processor (optional)
Method
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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. |
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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. |
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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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CLICK HERE FOR MORE SOUP RECIPES
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