"If you love mashed potatoes as much as we do, then this is the potato soup recipe for you."
Creamy Potato Soup
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Prep time 45mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound cubed potatoes
- 12 1/2 grams chopped leeks
- 12 1/2 grams chopped red onion
- 2 tablespoon balsamic vinegar
- 2 pat butter
- 1 pinch chopped cilantro
- Handful chopped white mushrooms
- 1 ounce creme fraiche
- 1 cup milk
- 1 clove chopped garlic
- 2 slices raw bacon
- pinch basil
- pinches corriander
- pinch sea salt
- 5 cups chicken stock
- black pepper
Method
Step 1
Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Step 2
Finely chop potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms.
Step 3
Heat butter in a pan, and add chop vegetables. Cook for about 2 minutes. Then, remove from the heat.
Step 4
Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 1 hour.
Step 5
Near the end of cook time (ten minutes), remove the bay leaves and add coriander and basil to the soup.
Step 6
Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
Step 7
Add milk and cream to mixture in the blender. Blend to desire consistency.
Step 8
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Step 9
Finish off with the final sprig of cilantro and serve in a bowl.