Quick Cream of Potato Soup

    Quick Cream of Potato Soup

    5saves
    1hr


    21 people made this

    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.

    Ingredients
    Serves: 4 

    • 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
    • 250ml milk

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate