Mammy's potato soup
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A silky potato soup garnished with a swirl of cream and a little parsley. It's budget food that feels indulgent.
By Lorna Cooper
Ingredients
- butter: 60²µ/2¼´Ç³ú butter
- onions: 2 onions, roughly chopped
- floury potatoes: 4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks
- vegetable stock: 1 litre/1¾ pint vegetable stock
- parsley: small bunch fresh parsley, leaves roughly chopped (optional)
- single cream: 125ml/4fl oz single cream
- black pepper: salt and black pepper
Method
Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter.
Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes.
Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper.
Serve in bowls garnished with a swirl of cream and a little parsley, if using.
Recipe tips
When buying potatoes, you need a floury variety which will be marked as best for baking, roasting or mashing.
In November 2023 this recipe was costed at an average of £2.68 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
