Garlicky Potato Soup

19/11/2019

It's hard to imagine a humbler vegetable than the potato, yet it's so versatile and can provide so much comfort. Butter has always been the most popular adornment, as proved by this garlicky potato soup - simple yet eminently satisfying dish.

A warming and nourishing soup - the perfect antidote to this chilly afternoon.

Serves: 4

Prepare: 10 minutes

Cook: 45 minutes

Ingredients:

  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 40g salted butter
  • 3-4 garlic cloves, roughly chopped
  • 1 onion, finely chopped
  • 600g kind edward or maris piper potatoes, peeled and roughly chopped
  • 1 litre fresh chicken stock
  • 50g natural or Greek yogurt
  • black pepper, freshly ground
  • 20g roasted almonds, cut into slivers (optional)
  • 1 sprig of rosemary

1. Put the oil and 20g butter in a large pan set over a medium-low heat. Add the garlic, onion and pinch of salt then sauté gently for 10-15 minutes until soft and translucent, taking care not to let them brown.

2. Add the potatoes, stock and rosemary sprig to the pan, increase the heat to high and bring to the boil. Reduce the heat to medium and simmer for 30 minutes until the potato is completely tender. Discard the rosemary sprig, stir in the yogurt and leave to cool slightly, then blend with a stick or jug blender until completely smooth; season.

3. While the soup is cooking, put the remaining 20g butter in a pan and set over a medium-high heat. Add the almonds and fry for 2-3 minutes until golden and aromatic; season.

4. Serve the soup in bowls with the almonds on top, a sprinkle of freshly ground black pepper, plus a drizzle of extra virgin olive oil.

Tip: You could easily make this recipe vegan by swapping the butter with olive oil, the chicken stock with vegetable stock and taking out the yogurt.

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