Created by TV cook Jo Pratt, the recipe mixes a comforting blend of potatoes, garlic, onion and bay leaves. Make up a big batch and it will keep you going throughout the week, being used as either a yummy lunch or light supper.
- 1 tablespoon olive oil
- 20g butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon Dijon mustard
- 450g Maris Piper potatoes, peeled
- 850ml hot vegetable stock
- 150ml milk
- Chopped chives, to serve
Method1 Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
2 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.
3 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.
4 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.
5 Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
Prep Time10 minutes
Cook Time25 minutes
Nutrition InformationFeeds 4
For more fab recipes using potatoes, head here.
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Gordon Ramsay's Cod & Tomato Chowder
Healthy Watercress Soup
Cream Cheese & Onion Soup
Italian Vegetable Soup