Creamy potato soup with sunflower seeds

    35 min

    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.

    5 people made this

    Serves: 4 

    • 1 onion, finely chopped
    • 20g butter
    • 500g floury potatoes, peeled and cut into cubes
    • 400ml milk
    • 500ml water
    • 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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Toast the sunflower seeds in a dry frying pan (without oil) until golden brown. Watch carefully so they don't burn.
    3. Puree the soup with a hand blender and add creme fraiche. Season with salt, pepper, nutmeg and stock granules.
    4. Pour the soup into soup bowls and serve sprinkled with parsley and toasted sunflower seeds.

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