Easy Potato Soup
A thick, creamy potato soup, partly mashed so it stays hearty, with onion, garlic and milk.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Ingredients
- 8
- Effort
- Easy
Ingredients
- 2 tbsp Butter
- 1 Onion, diced
- 2 cloves Garlic, crushed
- 800 g (1 lb 12 oz) Potatoes, peeled, cut into 2cm (0.8 in) pieces
- 3 cups Vegetable stock
- 1 cup Milk
- 2 Spring onions, sliced
- Salt and pepper, to taste
You’ll need: Large saucepan, Potato masher
Method
Melt the butter in a large saucepan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
Add the potatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 15–18 minutes, until the potatoes are very soft.
Mash about half the potato roughly in the pot with a potato masher, leaving some chunks.
Stir in the milk and most of the spring onions, season with salt and pepper and heat gently for 2 minutes without boiling. Serve topped with the remaining spring onion.
Storage
Keeps in the fridge up to 3 days. It thickens, so add a splash of milk or water when reheating until piping hot.
