Potato soup in bowls

Potato soup

Name: Potato soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: -5
Ingredients: 30g unsalted butter; 1 tbsp oil; 2 white or yellow onions roughly chopped; 2 garlic cloves roughly chopped; 1 tbsp plain flour; 600ml hot chicken or vegetable stock; 300ml whole milk; 4 medium potatoes ( such as Russet or Maris Piper), peeled and chopped into 3cm pieces; 160g soured cream plus extra to serve (optional); crispy bacon finely chopped, to serve (optional); finely chopped chives to serve (optional)

Liberty Mendez

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Serves 4 - -5

Easy

Prep: 10 mins

Cook: 25 mins

0 reviews

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Egg-free

Low calorie

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

30g unsalted butter
1 tbsp oil
2 white or yellow onions

roughly chopped
2 garlic cloves

roughly chopped
1 tbsp plain flour
600ml hot chicken or vegetable stock
300ml whole milk
4 medium potatoes

( such as Russet or Maris Piper), peeled and chopped into 3cm pieces
160g soured cream

plus extra to serve (optional)
crispy bacon

finely chopped, to serve (optional)
finely chopped chives

to serve (optional)

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Nutrition: per serving

kcal283
fat14g
saturates7g
carbs31g
sugars7g
fibre4g
protein8g
salt0.65g

low

Method

step 1

Heat the butter and oil in a large saucepan over a medium heat and fry the onions for 8 mins until softened. Add the garlic and flour, and fry for 15 seconds more until fragrant.
step 2

Mix in the stock and milk and, once simmering, add the potatoes. Cover with a lid and simmer for 15 mins until the potatoes have softened and can be easily pierced using a knife.
step 3

Stir through the soured cream and season generously with salt and freshly ground black pepper. Blitz using a hand blender until smooth, and serve topped with more soured cream, black pepper, bacon and chives, if you like.

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