Potato Soup
Servings 6 (as a main)
Prep time
15 minsCook time
45 minsTotal time
1 hrThis soup tastes so fantastic, it’s hard to believe it’s made with the humble potato. It’s the addition of Colman’s mustard that gives it the edge. Dijon or wholegrain mustard would also work really well.
Ingredients
Method
- Combine stock concentrate with hot water and set aside.
- In a deep saucepan over medium heat, sauté bacon for 5 minutes. Add oil, leek and onion and cook, stirring regularly, for 3 minutes until softened.
- Stir in flour then slowly add stock, stirring constantly until thickened. Add potato and simmer for 35 minutes.
- Remove saucepan from heat and process soup with a stick blender until smooth and creamy. Return saucepan to heat and bring soup back to the boil. Stir in mustard and adjust seasoning to taste.
- Combine egg yolks and sour cream and place a little in each of 6 ramekins. Pour remainder into saucepan and lightly stir in.
- Ladle soup into bowls, arrange on plates with ramekins alongside then sprinkle over chives.
- Serve soup with fresh ciabatta, or brush ciabatta with olive oil and chargrill on a grill or BBQ.
Simon says ...
To clean leeks, soak in cool, salted water. The salt helps break down the dirt particles and kill any bacteria that may remain between the leaves.
Use a food processor or blender if you don’t have a stick blender.