A smooth and comforting potato soup, easy on the budget, served with a little cream and parsley.
Ingredients:
60g butter
2 onions, chopped roughly
4 potatoes (about 800g), peeled and cut into 1-inch chunks
1 litre vegetable stock
Small bunch of fresh parsley, chopped (optional)
125ml single cream
Salt and black pepper
Method:
Melt the butter in a large pan with a lid. Put in the onions and cook for 1 minute, stirring.
Add the potatoes and mix them with the butter and onions.
Cover the pan and cook gently for 10 minutes, shaking the pan occasionally to prevent sticking.
Add the stock and parsley (if using) and simmer for 15–20 minutes until potatoes are soft.
Blend the soup with a hand blender or mash the potatoes with a masher.
Stir in 100ml of cream and season with salt and pepper.
Serve in bowls with a swirl of cream and some parsley on top, if desired.