Potato Soups

Simple goodness. Hearty, winter-defying, and infinitely variable. Needs only some good home-made bread or rolls, or oatcakes – and a chunk of good cheese.

As with my favourite version, Cullen Skink, it’s never the same twice running, depending on your choice of potato – floury for a smoother and thicker soup, new (unpeeled) for “chunky-and-chewable”.

Ingredients

  • 5-6 potatoes
  • 2-3 leeks, or a large onion
  • bay leaf
  • salt and pepper
  • parsley to garnish
  • water or stock

Method – keep it simple

  • Wash and slice the leeks (or chop the onion), and sautĂ© gently in oil or butter until soft and sweet, but not at all coloured.
  • Clean (and peel?) the potatoes, cut them into 1 inch cubes, and add to the pan; continue cooking a couple of minutes.
  • Add enough water or stock to cover; add salt, pepper, and the bay leaf, and cook until the soup has reached the consistency you want. If you wish, blend it in a food processor/liquidiser.
  • Serve with a generous sprinkling of fresh chopped parsley.

 

Tweaks

  • Leek and Potato – swap the proportions of leeks and potatoes!
  • Parsley Soup? Dunno. I’m tempted by what it could taste like, and by what I’d hope would be a real green colour? I’m guessing it would need a real large bunch of flat-leaf parsley.
    • Chop the stalks finely and add to the frying onion for a couple of minutes.
    • Finely chop the leaves, and add about just a couple of minutes before the soup is ready. Make sure you put enough aside for a generous garnish.
    • Blend in food processor/liquidiser, and reheat.
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