About this recipe:A delicious soup that takes thirty minutes from start to finish. Potatoes are simmered in chicken stock, then pureed and blended with a white soup base. Perfect for the cold winter months.
4 potatoes, peeled and cubed
350ml chicken stock
15g unsalted butter
1/8 teaspoon salt
ground black pepper to taste
1 tablespoon chopped onion
1/8 teaspoon dried dill
1 tablespoon plain flour
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
In a large pot over high heat, boil the potatoes in the stock for 15 minutes or until potatoes are tender. Carefully separate the potatoes from the stock and transfer to a liquidiser or food processor.
Add 175ml of the stock to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining stock and set aside.
Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.