Potato Soup

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients

1kg Albert Bartlett Original Rooster Potatoes (peeled and chopped into 2cm cubes)
50g butter
1 onion
1 litre vegetable stock
125ml single cream
Handful fresh parsley

Serves 5

Method

  1. Add half of the butter and the onions to a large saucepan and fry for 2-3 minutes until the onions start to soften.
  2. Add the potatoes and stock, bring to the boil and simmer for 10-12 minutes until the potatoes are soft and cooked through.
  3. Remove from the heat and then use a stand blender or hand blender to blitz the soup until smooth.
  4. Add the cream and remainder of the butter and stir.
  5. Serve immediately with some chopped parsley on top.