Potato Soup

Potato Soup © kvalifood.com

Potato soup is a smooth, creamy soup made from potatoes and celeriac cooked in stock and blended until silky. It is filling and easy to make. Crispy fried bacon and snipped chives are the classic accompaniments.

Ingredients

Yields 4 servings

  • 1/2 kg potatoes
  • 100 g celeriac
  • 1 large onion
  • 1 finely chopped onion
  • 15 g butter (or margarine)
  • 1/2 l stock
  • 1 bouquet garni
  • salt, white pepper

Garnish

  • 4 slices thinly cut bacon
  • finely snipped chives

Directions

Vegetables

Peel the potatoes and celeriac and cut them into cubes. Finely chop the onions. Melt the butter in a heavy-based saucepan and add the potatoes, celeriac and onions. Let them sweat over low heat for a couple of minutes without browning.

Simmering

Add the boiling stock. Skim the soup once it comes to the boil. Place the bouquet garni in the pan and put the lid on. Let the soup simmer for 20–30 minutes until the potatoes are completely tender.

Blending

Remove the bouquet garni. Blend the soup smooth with a stick blender — in two or three batches if needed. Return the soup to the pan and season with salt and pepper.

Garnish and serve

Cut the bacon into small pieces and fry in a dry pan until golden and crispy. Drain on kitchen paper. Serve the soup with the bacon and snipped chives scattered over the top.

Notes

  • The soup freezes well; blend again after thawing to restore the texture
  • For a richer soup, stir in a splash of double cream before serving
  • Bacon can be replaced with crispy rye bread croutons for a vegetarian version
  • A pinch of curry powder or thyme in the soup adds extra character