Cream of Potato Soup
5 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50g butter
- 1 onion, diced
- 1 kg Albert Bartlett Rooster Potatoes, peeled and chopped into 1 inch pieces
- 1 litre hot vegetable stock
- 125 ml single cream
- handful of fresh parsley
Method
- Add half of the butter and the onions to a large saucepan and fry for 2-3 minutes until the onions start to soften.
- Add the potatoes and stock, bring to the boil and simmer for 10-12 minutes until the potatoes are soft and cooked through.
- Remove from the heat and then use a stand blender or hand blender to blitz the soup until smooth.
- Add the cream and remainder of the butter and stir.
- Serve immediately with some chopped parsley on top.