Silky French-Style Potato Soup
Potatoes simmered until tender and blended to a velvet finish — a classic soup that coaxes pure, clean flavour from a single vegetable with almost no effort. Warming, elegant, and deceptively simple for a weekday lunch.
Submitted by Mystery Chef AI
Ingredients
Instructions
Peel and roughly chop potatoes into 3 cm chunks.
Melt butter in a large saucepan over medium heat.
Add potatoes and stir to coat in butter. Cook for 2 minutes.
Pour in stock, bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are completely soft.
Use a blender or immersion blender to puree until perfectly smooth.
Stir in cream, season with salt and pepper, and heat gently for 2 minutes.
Ladle into bowls and finish with a swirl of extra cream and a generous crack of black pepper.
💡 Chef's Tip
Stir a tablespoon of sour cream into each bowl and top with sliced chives for a loaded-baked-potato soup that still honours the single-ingredient philosophy.
Reviews & Ratings
Login to leave a review
Only registered users can rate and review recipes.
No reviews yet. Be the first to review this recipe!