Potato soup is without question one of the great soups. It’s great to know you can take something as simple as the humble spud, add a few choice ingredients and end up with a bowl of velvety delight! Now potato soup doesn’t sound all that grand, but the secret lies in the quality of the stock that is used and any additional titbits. You just can’t make a dish taste any better than mediocre with poor ingredients. Fortunately for us we now have stock cubes! Not quite as good as the real thing, but not a bad alternative, as long as you don’t make it too strong-tasting. Soup should taste of the main ingredients, not stock, its job is a supporting role in the background. I will add at this point, if you happen to be in a position to cook a ham hock or gammon joint then keep the cooking liquor, it’s the best soup stock you will use provided it’s not too salty or you’re a vegetarian!
Potato soup is great, but can be turned into something magical with just some simple additions. You need only add some wild garlic at the blending stage and it’s transformed, or topped with fried pancetta, wild mushrooms or black pudding. You can cube, fry and add melting lardo (Italian cured back fat) into the hot soup when served or even fois gras if that’s your thing!
Best of all its seasonal, cheap and very easy.
Recipe: Potato and wild garlic soup
- 1.5ltr stock (ham, chicken or veg).
- 600g potatoes (I used maris piper).
- 8 wild garlic leaves.
- 2 bay leaves.
- 1 onion.
- place 1/2 the potatoes, all of the onion, bay and stock in a pan.
- bring to a simmer, cook for 1/2hr or until potatoes are soft.
- add the rest of the potatoes.
- cook until soft.
- blitz the mixture in batches adding the garlic leaves a few at a time, until blended smooth.
- if you find the soup is a bit thick add more stock.
- season to taste.
- enjoy hot or cold.