Creamy Potato and Spring Onion Soup
Enjoy this super Creamy Potato and Spring Onion Soup recipe – so much hearty flavour from just a handful of ingredients!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 3 servings
Ingredients
- 1 tablespoon olive oil
- 90 g (~ 3 oz) spring onions (~ 6 small), chopped
- 3 cloves garlic, minced
- 750 g (~ 1⅔ lb) potatoes (~ 3 medium potatoes), cut into 1 cm cubes
- 1 vegetable stock cube
- 1 litre (~ 4 cups) water
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon full fat sour cream
Method
- Heat the oil in a large saucepan over a medium-low heat.
- Add the chopped spring onions and garlic, and cook for a couple of minutes, until fragrant.
- Add the diced potatoes and cook for a further two minutes.
- Next, add the vegetable stock cube and water (or use liquid stock, if you prefer), along with the dried herbs, and plenty of salt and pepper.
- Bring to a simmer, and cook for around 20 minutes, until the potatoes are completely soft. You should be able to easily squash them with the back of a spoon.
- Remove the pan from the heat, and add the sour cream. Use a hand blender to blend the soup until it is completely smooth.
- Add more salt and pepper to taste, if needed, and serve topped with more sour cream and spring onions, if desired.
Notes: Store any leftovers in an air-tight tub in the fridge for up to three days. Alternatively, you can freeze the soup in a freezer-safe tub for up to three months. Microwave thoroughly to reheat, or reheat in a saucepan on the stovetop. Always reheat until piping hot.
From: easycheesyvegetarian.com
