Creamy Potato Soup

    35 minutes

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

    6 people made this

    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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