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 a heart-warming and flavoursome soup.
2 largish potatoes (1lb / 450g)
1 medium onion
55g / 2oz butter
1 garlic clove
2 tablespoons chopped fresh parsley
1 half teaspoon dried thyme
1½ pints / 850ml vegetable stock (fresh or two cubes in hot water)
Salt and pepper to taste
1 frying pan
1 blender or food processor (optional)
Prepared ingredients for potato soup
Peel the potatoes and slice them into chunks.
Peel the onion and slice it.
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 and most other vegetables and meats.
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.
Melting butter in a pan
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.
Cooking potato soup
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.