Potato Soup Four Ways
- Madeline O'Connor
- Mar 17, 2021
- 3 min read
Dairy Free
Vegan (when using non meat stock)
Serves 4 wholesome bowls - this soup will serve 5 if starter size; nutritional content based on 4 serves.
Prep: 10 Minutes
Cook: Up to 40 Minutes
Total: 50 Minutes
Ingredients:
630g Potato
2 Stock Cubes ( I like chicken and vegetable)
4 Garlic Cloves
Method:
Take a large pot, fill it approximately half full with water (so ingredients will sit about a centimeter under the water line) and bring to the boil.
Add stock cubes and dissolve, add salt and pepper (optional & to taste).
Crush the garlic cloves with a press or finely chop or grate into the soup.
Peel potatoes and chop, add them to the boiling water, simmer on high for 15-20 minutes.
Potatoes are ready to blend when they crumble if presses with a fork.
Take the pot off the heat. Use a stick blender and combine the soup into a silky, cream coloured deliciousness. Serve with crusty bread and good company!
Dairy Free
Vegan (when using non meat stock)
Serves 4 wholesome bowls - this soup will serve 5 if starter size; nutritional content based on 4 serves.
Prep: 10 Minutes
Cook: Up to 40 Minutes
Total: 50 Minutes
Ingredients:
215g Courgette
430g Potato
2 Stock Cubes (I like chicken & vegetable)
2 Garlic Cloves
Method
Take a large pot, fill it approximately half full with water (so ingredients will sit about a centimeter under the water line) and bring to the boil.
Add stock cubes and dissolve, add salt and pepper (optional & to taste).
Crush the garlic cloves with a press or finely chop or grate into the soup.
Peel and chop the potatoes and add to the boiling water.
Top and tail the courgette, quarter and then finely slice before adding to the soup.
Boil on high for 15-20 minutes or until the vegetables fall apart when pressed with a fork.
Take the pot off the heat. Use a stick blender to combine the soup into a creamy green soup. Serve with crusty bread!
Dairy Free
Vegan (when using non meat stock)
Serves 4 wholesome bowls - this soup will serve 5 if starter size; nutritional content based on 4 serves.
Prep: 10 Minutes
Cook: Up to 40 Minutes
Total: 50 Minutes
Ingredients
250g Sweet Potato
350g Potato
100g Carrot
4 Cloves Garlic
2 Stock Cubes (I like chicken & vegetable)
Method
Take a large pot, fill it approximately half full with water (so ingredients will sit about a centimeter under the water line) and bring to the boil.
Add stock cubes and dissolve, add salt and pepper (optional & to taste).
Crush the garlic cloves with a press or finely chop or grate into the soup.
Peel and chop the carrot, potato and sweet potato and add to the soup.
Boil on high for 20-25 minutes - the smaller the pieces the quicker it will cook, especially the sweet potato.
A touch of chilli powder goes well with the carrot in this soup so feel free to add if you like some heat!
Take the pot off the heat. Use a stick blender to combine the soup into a creamy golden soup. Serve with crusty bread!
Vegan (when using non meat stock)
Dairy free
Serves 4 wholesome bowls - this soup will serve 5 if starter size; nutritional content based on 4 serves.
Prep: 10 Minutes
Cook: Up to 40 Minutes
Total: 50 Minutes
Ingredients
4 x Broccoli Stems
350g Peeled Potatoes
2 Stock Cubes (I like using chicken & vegetable)
4 Garlic Cloves
Method
Take a large pot, fill it approximately half full with water (so ingredients will sit about a centimeter under the water line) and bring to the boil.
Add stock cubes and dissolve completely, add salt to the water as well.
Remove all leaves from broccoli stems and roughly chop before adding to the boiling water.
Peel and chop the potatoes and add them to the pot.
Crush the garlic cloves with a press or finely chop or grate into the soup.
Boil these ingredients for atleast 15 minutes, top up with water if needed. It is ready to blend when the potato falls apart when pressed with a fork and the broccoli can be cut like butter and is very very soft.
After ingredients are soft and ready (after about 15-20 minutes), take a stick blender and blend until your soup is a silky pastel green, season with salt and pepper to taste and serve with crusty bread!
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