Creamy Potato Soup

Creamy Potato Soup
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • approx. 1200ml vegetable stock
  • 4 med floury potatoes, peeled and diced
  • 1 large leek, sliced
  • 1 small onion, diced
  • 2 med carrots, peeled and diced
  • 2 cloves of garlic, finely sliced
  • A few tbsps of extra virgin olive oil
  • 2 tbsp single cream
  • Some chopped flat leaved parsley to garnish
  • Salt ,pepper and freshly ground nutmeg to season
1.In a large saucepan (or casserole) heat the olive oil gently then add the onion, leek,carrots and garlic to the pan.
2. Sweat over a low heat till vegetables are soft (try not to brown them).
3. Add the potatoes and cook for a further 3-4 mins.
4. Pour in the stock, cover, then cook over a gentle heat for about 30 mins, stirring occassionally.
5. Pour the soup into a blender and process till smooth and creamy.
6. Return the soup to the pan then add the cream. Taste, seasoning with a little salt, pepper and nutmeg.
7. Reheat gently (if necessary) and serve sprinkled with a little chopped parsley.

Creamy Potato Soup

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This recipe was uploaded by Allora Andiamo

 
 
I like to garnish this simple soup with a little bit of parsley but it's also good topped with a sprinkling of grilled, crusty bacon bits :-) Lovely served with some toasted rye bread, rubbed with a little garlic and drizzled with olive oil.

Method


1.In a large saucepan (or casserole) heat the olive oil gently then add the onion, leek,carrots and garlic to the pan.
2. Sweat over a low heat till vegetables are soft (try not to brown them).
3. Add the potatoes and cook for a further 3-4 mins.
4. Pour in the stock, cover, then cook over a gentle heat for about 30 mins, stirring occassionally.
5. Pour the soup into a blender and process till smooth and creamy.
6. Return the soup to the pan then add the cream. Taste, seasoning with a little salt, pepper and nutmeg.
7. Reheat gently (if necessary) and serve sprinkled with a little chopped parsley.

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