Creamy Potato Soup

Creamy Potato Soup


4 people made this

This is a lovely rich potato soup that I like to serve with toasted sunflower seeds to provide a little textual contrast.


Serves: 4 

  • 1 onion, finely diced
  • 20g butter
  • 500g floury potatoes, peeled and cut into cubes
  • 400ml milk
  • 500ml water
  • 1 tablespoon sunflower seeds
  • 2 tablespoons crème fraiche
  • 1 pinch nutmeg, to taste
  • 1 pinch salt and freshly ground pepper, to taste
  • 1 pinch stock powder, to taste
  • 1 tablespoon parsley, finely diced

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

  1. Heat butter in a frypan and cook the onion until translucent. Add the potatoes and cook a further few minutes. Pour in the milk and water then 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 powder.
  4. Pour the soup into soup bowls and serve sprinkled with parsley and toasted sunflower seeds.

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