650gfloury potatoes, I used Maris Piperpeeled then cut into quarters
900mlgood vegetable stock
1dried bay leaf
4 or 5 sprigsof fresh thyme
½teaspoonfreshly ground black pepper
Curly parsley for a garnishoptional
Melt the butter in a large saucepan, add the onions and cook over medium heat for about 10 minutes. Or until the onions are translucent.
Add the potatoes, stock, salt, pepper, thyme and bay leaf. Bring to the boil then reduce the heat slightly and bring to a fast simmer. Cook for about 15 to 20 minutes or until the potatoes are cooked through.
Fish out the bay leaf and any stalks from the thyme then add the milk. Check the seasoning now. Cook for a minute or two. Using a handheld blender, blend the soup until it is smooth.
Serve immediately with the parsley garnish and some good soda bread.
Nutritional Information is approximate and is calculated using an online nutrition tool. Information does not include bread.
Potatoes, you will need a floury potato for this, I use Maris Piper.
Cooking Time. The time it takes for your potatoes to cook will depend on the size, the bigger the potato the longer it will take to cook.
Freezing. Because of the milk in this soup freezing the finished product may result in the soup splitting when you reheat it. If you want to freeze this soup I would leave out the milk, blitz the soup, leave it to cool then freeze it. Add the milk to the soup when you have defrosted it and are ready to reheat it.
Make it Vegan. You can make this vegan, however, I have not tested it as a vegan soup.
Gluten-Free. This soup is naturally gluten-free.
Storing. This soup will keep in the fridge for up to 2 days. Reheat gently on the hob until it is piping hot.