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Garlicky potato soup
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2 tbsp extra virgin olive oil, plus extra to serve
40g salted butter
2 garlic bulbs, cloves roughly chopped
1 onion, finely chopped
600g king edward or maris piper potatoes, peeled and roughly chopped
1 litre Cook’s Ingredients fresh chicken stock
50g natural or Greek yogurt
20g roasted almonds, cut into slivers
1 sprig thyme, leaves picked
1. Put the oil and 20g butter in a large pan set over a medium-low heat. Add the garlic, onion and a pinch of salt then sauté gently for 10-15 minutes until soft and translucent, taking care not to let them brown.
2. Add the potatoes and stock to the pan, increase the heat to high and bring to the boil. Reduce the heat to medium and simmer for 30 minutes until the potato is completely tender. Stir in the yogurt and leave to cool slightly, then blend with a stick or jug blender until completely smooth; season.
3. While the soup is cooking, put the remaining 20g butter in a pan and set over a medium-high heat. Add the almonds and thyme leaves, then fry for 2-3 minutes until golden and aromatic; season. Serve the soup in bowls with the almond and thyme mixture on top, plus a little drizzle of extra virgin olive oil.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.