Potato soup recipe ideas

Although a classic winter warmer, potato soup tastes great at any time of the year. Whether you like it au natural, gourmet style or as an adventurous meal-in-a-bowl, we’ll show you how to make the most of this fantastic basic recipe.

INGREDIENTS (for 6 people)

1. 8 potatoes (a creamy, crumbling variety, ideal for mashing)
2. 2 celerystalks
3. 1 leek
4. 1.5 litres vegetable stock
5. 1 onion
6. A knob of butter
7. 3 sprigs of thyme
8. 2 bayleaves
9. Bouquet garni
10. Salt and pepper to season


1. Peel the potatoes and cut in large pieces.Roughlychop the white of the leek (discard the green part), the celery and the onion. Fry all three using a generous knob of butter in a large pot.After a few minutes (when the vegetables are still crisp, but glazed) add the potatoes. Leave to fry for a few minutes and then add the vegetable stock and the bouquet garni. Simmer on low heat for 30 minutes.

2. Remove the bouquet garni and then blend the mixture until completely smooth. Want to give your soup a further twist? Check out these delicious garnishes.

3. Crispy bacon: If you are not a vegetarian, try adding two slices of bacon (grilled until crispy, and then roughly chopped).

4. Parsley oil: To make parsley oil use half a bunch of flat-leaf parsley, four tbsp olive oil and a pinch of bicarbonate of soda. To a pot of boiling water add the parsley and bicarbonate of soda (it will help keep the leaves green).After a few minutes drain the water and put the parsley in a blender along with the olive oil. Blend until you have a smooth coulis and add salt to taste. Drizzle on top of the soup.

5. Dill and salmon: For this topping you will need 5g dill, one slice or 30g smoked salmon (or any smoked fish but salmon works best) and one tbsp sour cream. Finely chop the dill and cut the salmon. Add all three to the soup (to taste) and for the pièce de résistance, serve with fresh sourdough bread.

6. Wild mushroom: For this potato soup twist, you will need 80g wild mushrooms (per bowl) and a few sprigs of chopped flat-leaf parsley.Clean the mushrooms, with a brush or moist kitchen paper to avoid bruising. Trim the stems and fry them in a little butter or oil, but not too much or the mushrooms will become mushy.

7. Season with salt and pepper, and sprinkle with chopped parsley. Put the mushrooms on a small slice of sourdough bread, garnish with some parsley for colour and place on top of the soup.

8. Grilled asparagus, egg mimosa & parsley: To make an asparagus, egg mimosa and parsley topping, you will need one egg, 40g grilled asparagus and a handful of chopped parsley. Tip: use green asparagus as they don’t need peeling. Heat a griddle pan with a drizzle of olive oil and grill until cooked, but crunchy and not burnt. Meanwhile, boil the egg for 8 minutes.Rinse the parsley and leave to dry in a sieve. Cut off the stems and finely chop the leaves.

9. Once cooled, peel the egg and mash with a fork. Slice the asparagus if large, or use whole small asparagus or only the tips. Mix with the egg mimosa and parsley, and serve as garnish with the soup.

9. Caramelised macadamia nuts: To make this topping you will need 100g macadamias (for four bowls), 10g butter, 2 tbsp sugar, ½tsp salt, ½tsp chili flakes (and a slice of bacon per bowl, if you are not a vegetarian). Dry fry the nuts for a few minutes until brown. Add the butter, sugar, salt and chili flakes, while constantly stirring the nuts through the syrup, until theycaramelised to a nice, light brown colour.

10. Place the caramelised nuts on a sheet of baking paper and leave to a nice, light brown colour. Place the caramelised nuts on a sheet of baking paper and leave to cool, before chopping roughly. If adding bacon, bake the slices in a pre-heated oven (180°C) until crispyor grill them if you like your bacon extra crunchy. Add the bacon and caramelised macadamias to the soup.

Tarragon and chervil: For this fresh and fragrant garnish, simply chop a fewleaves of tarragon and chervil and add to taste. Chervil has a soft aniseed flavour and is very delicate so store in a dark, cool and dry place for no more than two days.Use the tarragon sparingly or it will overpower the soup.



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