Potato soup

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Potato soup

I use Golden Wonders potatoes if I can get them. This is a “floury” potato. Kerr’s Pinks or Maris Pipers would be an alternative. Sadly supermarkets don’t seem to stock this kind of potato. You may be lucky with local fruit and Veg shops.


You need a large soup pot

About 4 or 5 large carrots grated smallest or blended. Keep the ends of the carrots to dice up or hold 1 back if blending.

1 large onion chopped
1 leek cleaned, quartered lengthwise and sliced
1/2 cup barley (You can steep the barley overnight. I usually just zap it in the microwave for about 15 min covered with water.)
6 to 8 large potatoes sliced/chopped
2 beef stock cubes
Handful of chopped curly parsley


Sweat the chopped onion in a little oil for a few minutes.
Add a couple of Pints or so of boiling water, the stock cubes, barley and grated/blended carrots. Rapid boil for 10 to 15 minutes. ( to get the rich carrot colour going).

Add in the chopped carrots then
add your chopped potatoes ( a good large potful. 6 to 8 large potatoes). Bring up to a simmer again and cook for another 15 to 20 minutes. Add the chopped leek 5 mins from the end of cooking along with a handful of chopped parsley.

Picture was just after the leeks were added.

I sometimes buzz the soup with a hand blender for just a second to make the soup “creamy”.

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