The ultimate potato soup


Sharing with you one of my favourite soups – my ultimate potato soup! When it comes to soups, i like to have a bite, rather than a fully pureed soup. With this recipe, you can enjoy a variety of textures. It is not only super healthy, full of vitamins and minerals, it’s also satisfying, nutritious, comforting and warming to the stomach. This soup is healthy and light, with no butter or thick cream used but the taste of natural flavours of the vegetables. You can really taste the natural sweetness of the carrots and sweet potatoes. You can store the soup in the fridge for a few days if you feel the portion is too big. It also works out to be a pretty filling lunch option with some bread.

Makes 7-8 servings

1-2 tbsp olive oil
3 carrots, peeled and cubed
3 celery stalks, cubed
3 medium sweet potatoes, peeled and cubed
8-10 small potatoes / 3 medium potatoes, peeled and cubed
1 medium onion, chopped
5 cups of low sodium vegetable / chicken stock
3 tablespoons all-purpose / plain flour
1.5 cups of milk
1.5 tablespoons of chopped coriander
1.5 tablespoons of parsely
3 cloves of minced garlic
1 tablespoon of minced fresh ginger
Pinch of salt, 1/2-3/4 tsp of black pepper, adjust to your taste


potatosoupingredients.jpg choppedpotatoes.jpg

1. Chop up all the vegetables – dice up all of the potatoes like the carrots and celery


2. Add olive oil in a hot pan, add the onions, carrots and celery in, stir and cook for few minutes, then add the garlic


3. Add the potatoes and cook for 5 minutes, season with a pinch of salt. I didn’t add much salt as there is so much flavour from the vegetables itself and from the broth


4. Pour in the vegetable/chicken broth and bring it to a boil. Once it’s boiling, lower the heat.. Let it simmer for 10 mins until carrots and potato are tender

milkflourmix.jpg milkflourmixbroth.jpg

5. Whisk together the flour and milk then slowly pour it into the soup. Cook for another 5 minutes, stirring constantly for a few minutes


6. Add the ginger, parsley and coriander into a blender, then..


7. Remove half of the soup and put into the blender along with the ginger and herbs and puree it (you will need to do this in two lots, so about ¼ of the soup each, do not fill the blender more than half full as it may overflow and get super messy!)


8. Pour it back into the pot. It will look more orangey/green in colour at first so stir to combine and the soup will thicken up slightly.


9. Let it heat back up, add black pepper and add any other seasonings if needed

servepotatosoup.jpg potatosoup1.jpg

10. Ready to serve!

Another option if you want it to be a little more filling or add more texture to the soup, you can add soup noodles to it.

polishnoodle.jpg cooktumericnoodle.jpg

Here, i have added a very small amount and boiled it in a separate pan, and add the soup on top and stir, and there you have:

tumericnoodle.jpg potatovegnoodlesoup.jpg



truly c -long


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