This creamy potato soup is cosy and so flavourful, despite only using a handful of ingredients. Perfect for a comforting dinner on these chilly evenings.
The best potato soup
Description
If you know me, you'll know that I am a great potato lover. I'll eat them fried, baked, mashed, hashed and even cold. I do love a potato.
So imagine my surprise when, about fifteen years ago, I realised I had never combined potatoes with my other great love: soup.
I had never eaten a potato soup before, but feeling inspired, I wasn't going to let that stand in my way.
I let my mood guide me and after some peeling, light sauteeing and a gentle simmer, this potato soup was born and it has been a firm favourite of mine ever since.
Ingredients
To serve
Instructions
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Melt the duck fat (or butter or oil) in a medium-sized pan over medium heat.
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Add the shallots and peeled garlic and gently sauté for about five minutes.
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Add the peeled potatoes, stirring well and sauté for another five minutes.
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Pour in the stock and ensure it is covering the potatoes. Add bay leaves and cover with a lid. Bring to a gentle boil.
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Cook until the potatoes are tender and mashable, about 25-30 minutes.
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Remove the bay leaves and blend the soup until smooth (I used an immersion blender, but a potato masher would also work.) Add the mustard powder and keep blending (or mashing) until it is well mixed in. Add the cream and mix in until the soup is your preferred consistency (this took about 1/2 a cup for me.)
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Taste and add salt and white pepper.
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Ladle into bowls, top with an extra drizzle of cream (or non-dairy substitute,) and a generous sprinkle of fresh chives.
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Enjoy x
