About this recipe:I add toasted sunflower seeds to my potato soup to give it a bit of added flavour and nutrition. It's absolutely delicious. This soup is also deliciously creamy without double cream - creme fraiche adds great creaminess without all the fat and calories.
1 onion, finely chopped
500g floury potatoes, peeled and cut into cubes
1 tablespoon sunflower seeds
2 tablespoons crème fraiche
nutmeg to taste
salt and freshly ground pepper to taste
stock granules to taste
1 tablespoon finely chopped parsley
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Method Prep:10min › Cook:25min › Ready in:35min
Heat butter in a pan and cook the onion until translucent. Add the potatoes and cook a further few minutes. Pour in the milk and water and simmer for about 20-25 minutes.
Toast the sunflower seeds in a dry frying pan (without oil) until golden brown. Watch carefully so they don't burn.
Puree the soup with a hand blender and add creme fraiche. Season with salt, pepper, nutmeg and stock granules.
Pour the soup into soup bowls and serve sprinkled with parsley and toasted sunflower seeds.