A little extra grated cheese is also a very tasty addition and a good swap for bacon if you want to make the soup vegetarian. Crispy fried bacon or pancetta pieces and a small handful of chives take the soup to a whole new level. These are optional but strongly recommended. A heavier cream like double cream is a viable option too, however, it will make the soup thicker and you will need to add more stock. You can also use single cream or creme fraiche and low-fat versions are fine if you want a lighter soup. I recommend sour cream because it adds a subtle tanginess. I tend to opt for Parmesan or a mature cheddar because I like my soup to have a distinctive cheesy taste. Some stocks are saltier than others so the amount of additional salt required can vary so it's best to add to taste. If I don't have homemade stock to hand oxo chicken stock cubes are my go-to. Store-bought or homemade chicken or veg stock will work well. You might need to strain the soup to get a super smooth consistency. Baked potatoes are of course more time consuming unless you are lucky enough to have some leftover baked potatoes on your hands.īaked potatoes also have tougher skins and can be harder to blend. However, I'd pick baked potatoes if faced with the choice because they give the soup a deeper and richer taste. They are both really yummy and if you leave the skins on when you boil there isn't a huge difference in flavour. My recipe works with boiled and baked potatoes. You might need to simmer them for a little longer and strain the soup through a sieve after blending to get a smooth consistency. Got some less starchy leftover potatoes you were hoping to use? It's not a showstopper. Russet potatoes, Yukon Gold and Maris Piper are all solid choices. Starchy potatoes that are good for mashing are best because they blend nicely into a thick and creamy soup. This recipe requires 9 simple everyday ingredients that you are sure to find in your local store if you do not have them at home already. Nowadays you'll find many potato soup recipes some with pieces of potato in a thinner broth like this sausage potato and spinach soup and other rich and creamy soups where potatoes are blended to make a smooth consistency. While many look upon them as humble carbs, they are surprisingly nutritious offering high levels of vitamin C, B, fibre and antioxidants. Potatoes are still consumed widely across the US and Europe. The classic recipes including British leek and potato soup, Scottish potato soup and Irish potato soup can be traced back to the 19th century. The strong reliance on potatoes had devastating consequences in Europe and especially in Ireland when the potato famine struck in 1845 causing 1 million deaths in Ireland and 100,000 throughout the rest of Europe. The potato arrived in Europe at the end of the 16th century and quickly became a staple food throughout Europe because it was cheap, had a long shelf-life and satisfied hunger. □ Check out my other comforting soup recipes.✅ 7 reasons why you'll love this recipe:.
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