This warming cheesy potato soup recipe is very simple but full of flavour. Velvety smooth and richly satisfying, it's a simply beautiful recipe.
25g/1oz butter (¼ stick)
1 tablespoon of olive oil
1 large onion, finely chopped
500g/1 lb 2oz/3 cups potatoes, finely chopped
1 litre/1¾ pints/4 cups of hot vegetable stock
80g/3oz/½ cup grated parmesan*
200mls/7fl.oz/1 cup milk
Salt and pepper
Chopped Fresh herbs e.g. chives or parsley (optional)
2. When the butter has melted, toss in the onion and potatoes and stir well to coat the vegetables. Season with salt and pepper. Adding some seasoning at this stage helps to draw the juices from the vegetables which will give your soup lots of flavour.
3.Cover the pot, turn the heat right down and gently cook for about 15 minutes. Stir occasionally to prevent sticking. The vegetables should just be softened rather than browned.
4. Add the hot stock, bring up to the boil and simmer for 10 to 15 minutes. Remove from the heat then stir in the grated parmesan.
5. Finally add the milk and purée the soup using a hand blender or food processor.
6. Serve with some herbs sprinkled over the top if you like.
*If you are a vegetarian, you may be aware that there is no such thing as a fully vegetarian authentic Parmigiano Reggiano. However there are plenty of parmesan style vegetarian cheeses on the market which you can use. In fact, any hard or semi hard cheese with a good flavour can be used in this recipe for potato soup if you prefer.