Ingredients
Soup Ingredients
- 1 Tbsp olive oil
- 90 g (~ 3 oz) spring onions (~ 6 small), chopped
- 3 cloves garlic, minced
- 750 g (~ 1 2/3 lb) potatoes (~ 3 medium), cut into 1 cm dice
- 1 vegetable stock cube
- 1 litre (~ 4 cups) water
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp full fat sour cream
Instructions
- Prepare aromatics: Heat the olive oil in a large saucepan over medium-low heat. Add the chopped spring onions and minced garlic, cooking for a couple of minutes until fragrant and softened to release flavor.
- Add potatoes: Add the diced potatoes to the pan and cook for an additional 2 minutes, stirring to coat them with the aromatics.
- Simmer soup: Crumble in the vegetable stock cube and pour in the water (or use liquid stock). Add the dried thyme, dried parsley, salt, and black pepper, then bring the mixture to a simmer. Cook for around 20 minutes until the potatoes are completely soft and can be mashed easily with a spoon.
- Blend soup: Remove the saucepan from heat and stir in the sour cream. Use a hand blender to blend the soup until completely smooth and creamy.
- Season and serve: Adjust seasoning with additional salt and pepper if needed. Serve the soup hot, optionally garnished with a dollop of sour cream and extra chopped spring onions for freshness.
Notes
- For a vegan version, substitute sour cream with a plant-based alternative or coconut cream.
- To add more depth, sauté the garlic and spring onions until slightly caramelized.
- This soup freezes well, store in airtight containers for up to 3 months.
- Use a sturdy potato variety like Yukon Gold or Russet for best texture.
- If the soup is too thick after blending, add a little extra water or stock to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
