This simple Potato soup is thick and creamy, the perfect choice on a cold winter’s day.
1 medium Onion diced
2 sticks of Celery diced
3 medium Potatoes diced
1 litre Chicken Stock
2-3 tablespoons plain flour
1/2 cup of milk
1/2 cup double cream
Salt and Pepper
1/2 teaspoon Cayenne Pepper
1 teaspoon freshly chopped or dried parsley
In large pan add some butter or a splash of oil/dripping and set to a medium to high heat.
Add the onions and celery cook for 2 minutes then add the potatoes.
Cook for 5 minutes and season well with salt and pepper.
Pour in the stock and bring to the boil, cook gently for a further 10-15 minutes or until the potatoes are starting to get soft.
Whisk the flour and milk in a bowl until smooth and pour into the pan.
Cook for another 5 mins.
Use a stick blender/food processor and blend until completely smooth.
Check the seasoning, add more salt and pepper if needed.
Stir in the cayenne pepper and cream and mix well, add the parsley.
Serve in bowls garnish with parsley and maybe a little grated cheese if it takes your fancy!
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