The best potato soup

Three bowls of delicious potato soup, topped with a drizzle of cream and chives on a table, next to spoons and fresh bread.

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.

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cooking Method:
Courses: , ,
Difficulty: Beginner
Servings: 4
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
  • 50-75 g duck fat (or substitute with butter or olive oil, but this will affect the flavour)
  • 220 g shallots (peeled and roughly chopped, or substitute with onions)
  • 3 cloves garlic
  • 1-1.10 kg potatoes (must be all purpose, or suitable for mashing, peeled and roughly chopped)
  • 650-800 ml stock (good quality chicken, or substitute with vegetable)
  • 2 whole bay leaves
  • 1 teaspoon mustard powder
  • 1-2-1 cup cream (or substitute with non- dairy alternative, reserve the extra for drizzling)
  • salt (to taste)
  • white pepper (to taste)
    • To serve
  • Small handful chives (fresh, chopped)
  • fresh bread (for dipping)
  • cream (reserved from above, for drizzling)
Instructions
  1. 1
    Melt the duck fat (or butter or oil) in a medium-sized pan over medium heat.
  2. 2
    Shallots, bay leaves, garlic and potatoes

    Add the shallots and peeled garlic and gently sauté for about five minutes.

  3. 3
    Add the peeled potatoes, stirring well and sauté for another five minutes.
  4. 4

    Pour in the stock and ensure it is covering the potatoes. Add bay leaves and cover with a lid. Bring to a gentle boil.

  5. 5
    Cook until the potatoes are tender and mashable, about 25-30 minutes.
  6. 6
    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.)
  7. 7
    Taste and add salt and white pepper.
  8. 8
    Ladle into bowls, top with an extra drizzle of cream (or non-dairy substitute,) and a generous sprinkle of fresh chives.
  9. 9
    Three plates, with just the tiniest bit of potato soup remaining.Enjoy x
Keywords: Soup, Potato, Dinner
Read it online: https://todaywefeltlike.com/recipe/the-best-potato-soup/
Picture of Bex wearing sunglasses and smiling at the camera.
Bex
Making and eating food for fun

I am not a chef, but I do love food.
I work fulltime and these are the recipes I make at home for my kids.
Join me for everyday dinspo and great recipes.
Everything you see here has either been dreamed up by me, or is a treasured recipe shared with me.