Potato soup

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.

Ingredients

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

Method

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”.