Garlicky potato soup

Name: Garlicky potato soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil, plus extra to serve; 40 g salted butter; 2 garlic bulbs, cloves roughly chopped; 600 g king edward or maris piper potatoes, peeled and roughly chopped; 1 L Cooks' Ingredients Fresh Chicken Stock; 50 g natural or Greek yogurt; 20 g roasted almonds, cut into slivers; 1 sprig/s thyme, leaves picked

A wonderfully smooth and warming soup recipe. The garlic and potato bring out the very best in each other, and the roasted almonds add depth of flavour and crunch to the dish.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseStarter
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

2 tbsp extra virgin olive oil, plus extra to serve
40g salted butter
2 garlic bulbs, cloves roughly chopped
600g king edward or maris piper potatoes, peeled and roughly chopped
1 L Cooks' Ingredients Fresh Chicken Stock
50g natural or Greek yogurt
20g roasted almonds, cut into slivers
1 sprig/s thyme, leaves picked

Method

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.
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.
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.