Potato Soup (yep, potato soup.)

Here’s another for the ‘Five Items’ file. Potato soup is about the most basic of soups you could come across. But it doesn’t haven’t to be bland or boring or even too creamy or rich. Even with just 5 ingredients you can put together a winner. Potato soup can be a hearty, tasty meal in a bowl and is very easy to pimp out with some extra goodies (see below).

Ingredients – 1.5kg dutch cream potatoes , 2 small or 1 med to large brown onion, 6 cloves of garlic (use as much or little as you prefer), 500ml of vegetable stock (I’ve used a salt reduced tetra pack), 100ml cream.

HOW– Wash the spuds if necessary. Peel them using a knife. Put the skins aside for now. Slice them about 1cm across. Peel and slice the onions and garlic. In a heavy based sauce pan heat a little oil or butter and sweat the onions and garlic with a little salt until soft and translucent. Add your potatoes. Now you need to keep sweating the vegetables over a low to moderate heat until the potatoes are just starting to soften. Add stock and simmer gently until the spuds are cooked through. Turn it off, add the cream and process with whatever means you have available. Taste it. It will probably need some seasoning, depends on you.

Skins – Just leave this out if you can’t be bothered or watch kids eyes light up when they realise there is pretty much chips going with this soup. Pat the skins dry on some paper towel. Toss in a bowl with a little olive oil and salt. Bake them on a tray with parchment on 180*. It takes probably half an hour and you’ll need to check them and turn them at least once. When they start looking golden and crispy, remove from the oven , drain on paper towel and serve with the soup. Yum.

What Kid Did – Not much to do for her here apart from wash the spuds. She used a clean green scourer and cold water. Kid watched me make the soup and enjoyed the hell out of the whole meal. Chips included.

Pimp your soup – 
Add washed and chopped leeks or fennel at the onion stage.

Sprinkle crumbled fetta, chopped nuts , toasted pumpkin seeds or chilli flakes on top as you serve.

Keep it vegetarian or add some bacon, ham or chicken for extra flavour and protein.

Leave out cream and butter for a vegan option.


Spinach leaves folded in just before the processing stage gives you a vibrant green colour and all those nutrients.

Add fresh herbs – basil, parsley, dill or mint are all good extras. Add them at the end before processing or chop and sprinkle on top.

A runny poached egg dropped in the soup with some dukkah on top really adds a touch of style.

Which Potato is that?

It may or may not surprise you to know that there are hundreds of different varieties of potato in the world. For this soup I have used Dutch Creams. Partly because they are readily available to me from my local fruiterer and  make good soup but also because they are my favourite potato. Yes, I have a favourite potato. Do you have a favourite potato? Potatoes differ in texture – starchy or waxy, in taste – some are sweet and nutty others are creamy and savoury. This affects the way they cook and the style of cooking they are most suited too. You should ask the fruiterer about the potatoes you are buying. Here is a link to some more info on potatoes.http://www.moraitis.com.au/our-produce/potatoes.html

Enjoy the soup!


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