Nothing beats a steaming bowl of creamy potato soup when the winter chill sets in, and this quick and easy recipe delivers pure comfort in just 30 minutes. Served with crispy prosciutto and golden cheddar toasts, this potato soup recipe makes a cosy meal for two.
Ingredients
Method
Preheat oven to 200°C. Line an oven tray with baking paper.
Heat oil in a medium saucepan over medium heat. Add garlic, leek, celery, potato and thyme; cook, stirring, for 2 minutes or until leek softens.
Add stock and cream to pan, bring to the boil, reduce heat; simmer, covered for 15 minutes or until vegetables are softened. Season to taste. Stand for 10 minutes.
Meanwhile, place prosciutto and bread on tray; top bread with cheddar. Cook, in oven, for 8 minutes or until cheddar has melted and prosciutto is crisp.
Blend or process potato soup until smooth. Season with freshly ground black pepper. Serve soup with cheddar toasts.
Key ingredients in potato soup
This easy soup recipe transforms simple pantry staples into something truly special.
Potatoes: Use any variety of potato you have on hand; although Desiree or Sebago potatoes work beautifully in this soup as they have a creamy texture.
Leek: The white part of the leek provides a mild and delicate sweet onion flavour.
Celery: A classic flavour base ingredient with a hint of earthiness.
Lemon thyme leaves: This bright and citrusy fresh herb can usually be found in major supermarkets and green grocers. Lemon thyme can be substituted with regular thyme leaves and a squeeze of lemon juice or finely grated lemon rind.
Chicken or vegetable stock: Chicken stock will provide a richer, more robust taste while vegetable stock will make this potato soup suitable for vegetarians (don’t forget to omit the prosciutto in the cheddar toasts, too).
Pouring cream: Also called pure or fresh cream, it adds richness and a velvety finish to the soup.
Can this recipe be made ahead?
The potato soup can be made a day ahead; reheat just before serving, while cooking the prosciutto and cheddar toasts.
