My potato soup is so easy to make – potato soup at its simplest – yet it is incredibly delicious, elegant and versatile. It can serve as a starter to a main course or as a light lunch and can be topped up with fried chorizo, smoked salmon or my son’s favourite version – with chopped up frankfurters (hot dogs). For a dinner party starter I would suggest to either just add a few herbs on top or go for the more luxurious version of smoked salmon and maybe some fresh dill.
You need about 400-450 g of floury potatoes – I use King Edward potatoes
Remove the skin
and chop them into small cubes
Put the potatoes with 3/4 l of vegetable stock into a pot and simmer for about 15 minutes until the potatoes are soft
Blend the potatoes with either a hand held blender or blend in a food processor until smooth.
Add about 100ml of cream (save a little cream to add at the end when you serve the soup)
Add 1 teaspoon of dried thyme – mix through and serve while hot.
You can top the soup with fresh herbs, smoked salmon, frankfurters, fried chorizo or whatever you fancy!
- 400-450 g floury potatoes (e.g. Kind Edward)
- ¾ l vegetable stock
- 100 ml cream
- 1 tsp dried thyme
- Skin and chop 400-450 g of floury potatoes
- Put the potatoes into a pot with ¾ l of vegetable stock and simmer for about 15 minutes until the potatoes are soft.
- With a hand held blender or in a food processor puree the potatoes until smooth
- Mix through 100 ml of cream and 1 tsp of dried thyme.
- Serve while it is hot - You can top the soup with fresh herbs, smoked salmon, frankfurters or fried chorizo - or whatever you fancy!