Hearty potato soup recipe
- 1 tbsp olive oil
- 20 g (0.7oz) butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp Dijon mustard
- 450 g (15.9oz) Maris Piper potatoes, peeled
- 850 ml (29.9fl oz) hot vegetable stock
- 150 ml (5.3fl oz) milk
- 1 handful chopped chives, to serve
- Heat the olive oil and butter in a large saucepan.
- Once the butter has melted, add the onion and bay leaves.
- Saute for about 5 minutes until the onion has softened, but not coloured.
- Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic.
- Stir to coat in the butter then cover with a lid.
- Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
- Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.
- Remove from the heat and take out the bay leaves.
- Cool slightly before adding the milk and then blend well in a food processor or liquidizer until completely smooth.
- Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
olive oil, butter, onion, garlic, bay leaves, mustard, potatoes, handful
Taken from www.lovefood.com/guide/recipes/22933/hearty-potato-soup-recipe (may not work)