Cream of potato soup
serves 4
Ingredients
- 500 g (1 lb) old potatoes, diced
- 50 g (2 oz) butter
- 2 large onions, finely chopped
- 425 ml (3/4 pint) milk
- 425 ml (3/4 pint) vegetable or chicken stock
- salt and freshly ground black pepper
- 4 tablespoons single cream
- chopped chives or parsley, to garnish
Method
- Melt the butter in a large pan and, when the foam has subsided, add the potatoes and onions and cook gently for about 5 minutes until the vegetables are soft. Stir frequently to prevent any of the potato dice or chopped onion from sticking to the bottom of the pan.
- Add the milk and stock, season to taste with salt and pepper and bring to the boil. Lower heat and simmer for 30 minutes, stirring occasionally, until the potatoes are tender.
- Allow the mixture to cool a little, then work through a sieve or puree in an electric blender.
- Return the soup to the rinsed-out pan and reheat. Taste and adjust the seasoning, if necessary, and stir in cream just before serving. Pour into a large tureen, or ladle into individual soup bowls, garnish with the chopped chives or parsley and serve at once.
