The best recipes are often the most simple. The ones you can make with very few ingredients. The ones which are cheap. BUT they also have to be full of flavour – which this one is.
Soup is always a great bottom-of-the-fridge clearer, and this particular recipe came from a happy accident one day where the smoked fish for my planned chowder was off.
In a situation like this, you can only make the best of it and so my potato soup was born.
Potato is often a filler ingredient for soup. Something to thicken or add carbs to an otherwise watery broth. But here, they come into their own. Potatoes are delicious, and this soup will prove that to you.
The spinach is just what I happened to have in the fridge – you could also use rocket, watercress or perhaps even stir through a handful of peas. Whatever you have to hand.
Key is seasoning. Make sure you taste your soup after blending to make sure that it is as delicious as it should be.
This will easily serve 4 as a starter and takes 35 minutes.
Potato Soup
Save This RecipeIngredients
- 1 onion
- 150 g bacon lardons
- 3 large white potatoes baking potatoes would work
- 1 litre vegetable stock
- Large handful spinach leaves
- 20 g grated cheddar cheese
- Chopped chives to serve
Instructions
- Chop the onion into small chunks.
- Put a large pan on a medium heat and fry the bacon lardons until golden. Take off the heat and remove half of the lardons from the pan. Put them in a bowl to use later.
- Peel the potatoes and chop into inch sized pieces.
- Put the pan (with the remaining half of the lardons in) back on a medium heat and add the onion. Fry for five minutes, stirring often. If the pan is dry, add a dash of olive oil.
- Add the potatoes and vegetable stock. Bring to a boil then simmer for 30 minutes.
- When the potatoes are cooked through, use a blender to whizz into a smooth soup. Taste, then season with salt and pepper. If the soup is very thick, you can add a little hot water to loosen it to your preferred consistency.
- Put the spinach in a colander and pour over some boiling water to wilt it.
- To serve, ladle the soup into bowls. Top with the spinach, the remaining bacon lardons, the grated cheese and the chopped chives. Enjoy!
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