This easy potato soup recipe is sumptuously creamy and comforting. This is such a simple old fashioned soup, made with simple ingredients but incredibly full of flavour.
For me, the secret is starting the soup by very slowly cooking the potatoes in butter to draw out all of their yummy goodness.
50g/Half stick of butter
1 large onion, chopped
450g/2½ cups of chopped potatoes
½ teaspoon of salt
1 litre/4 cups of vegetable stock
125mls/½ cup of milk
About 2 tablespoons of chopped fresh chives, dill or parsley (this is optional but very good if you have them to hand)
Melt the butter over a medium heat in a large pot or Dutch oven. Stir in the onions and potatoes, mixing well to coat the vegetables with butter.
Add some black pepper and a generous sprinkling of coarse salt. The salt is important because it helps to draw out the juices and flavours from the onion and potato.
Cover the pot and cook very gently for about 10 minutes. Now add the stock, bring up to the boil, lower the heat and simmer the soup gently for another 10 minutes or until the potatoes are very soft.
Pour in the milk and remove from the heat. Use a hand immersion blender or food processor to purée the soup.
Serve topped with the chives, dill or parsley if you are using them.