Hearty Potato Soup
Serves: 4 Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellGluten FreeQuick Make
Ingredients:
450g Maris Piper potatoes, peeled
1 tbsp olive oil
20g polyunsaturated margarine
1 large onion, chopped
2 garlic cloves, crushed
2 bay leaves
1 tsp Dijon mustard
850ml hot gluten-free vegetable stock
150ml milk
chives, chopped, to serve
method:
- Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about five minutes until the onion has softened, but not coloured.
- 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 eight minutes stirring once or twice to prevent the potato sticking to the base of the pan.
- 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 spuds are cooked through.
- 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 liquidiser until completely smooth.
- Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
