About this recipe:This potato soup has more flavour than any potato soup I have ever had. For a soup less creamy and lower in fat, use full fat milk instead of the single cream -- still tastes great!
1kg diced potatoes
3 stalks celery, diced
175g chopped onion
1.2L chicken stock, divided
500ml single cream
100g butter, melted
50g plain flour
2 chicken stock cubes (optional)
1/2 teaspoon ground black pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large pot, bring potatoes, celery and onion to the boil in 500ml of stock. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
Combine reserved stock with the milk and cream. In a bowl, combine melted butter and flour. Stir into cream mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining stock, stock cubes and pepper. Heat through and serve.