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Potato and Garlic Soup
A hearty, blended potato and garlic soup made with floury potatoes, fresh herbs, and a touch of milk. Smoked sea salt gives the broth a deep, comforting aroma that brings out the best in the simple ingredients. It is a perfect warming lunch or light dinner for a blustery day. The texture is incredibly smooth and creamy, balanced by the bright finish of fresh parsley, thyme, and chives.
Ingredients
- 50g unsalted butter
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 750g floury potatoes, peeled and cut into small cubes
- 1 litre vegetable stock
- ½ teaspoon smoked sea salt
- 125ml milk
- 4 tablespoons fresh herbs, such as parsley, thyme and chives, plus extra snipped chives to garnish
Instructions
- 1Pour in the vegetable stock and season the mixture with the smoked sea salt. Bring the liquid to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes until the potatoes are completely tender.
- 2Carefully transfer the soup to a blender or food processor and process until completely smooth. Pour the blended soup back into the pot, stir in the milk and the fresh herbs, and warm it gently over low heat. Ladle into bowls and garnish with extra snipped chives and a crack of black pepper.