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Potato Soup

For a rich, warming soup that will give you a lovely homely feel, this recipe is ideal. It’s perfect comfort food for the colder months and is delicious served up with rustic bread.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • fresh rosemary twig
  • 1 clove garlic roughly chopped
  • 6 medium potatoes peeled chopped
  • 1 litre Knorr Vegetable Stock Cube
  • 250 ml double cream
  • 500 ml milk
  • 100 grams smoked salmon finely chopped
  • freshly ground pepper
  • chopped dill or chives for garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

18.0g

Energy (kJ)

3989kJ

Energy (kcal)

953kcal

Carbohydrate incl. fibre (g)

73.9g

Carbohydrate excl. fibre (g)

67.5g

Sugar (g)

16.3g

Fibre (g)

6.4g

Fat (g)

67.2g

Saturated fat (g)

42.6g

Unsaturated fat (g)

23.2g

Monounsaturated fat (g)

8.8g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.2g

Cholesterol (mg)

70mg

Sodium (mg)

28714mg

Salt (g)

71.78g

Vitamin A (IU)

793IU

Vitamin C (mg)

34.6mg

Calcium (mg)

152mg

Iron (mg)

1.56mg

Potassium (mg)

896mg

Total

108.1g

23935kJ

5718kcal

443.1g

404.9g

97.5g

38.2g

403.1g

255.8g

139.0g

52.7g

8.6g

1.5g

421mg

172282mg

430.70g

4757IU

207.5mg

911mg

9.35mg

5379mg


  • 1 Heat oil in a heavy non-stick pan over medium high heat. Add onion and rosemary twig and cook for about 6–7 minutes. Add garlic and cook, stirring for 5 more minutes. Do not burn.
  • 2 Add potatoes and cook for 5–7 minutes, stirring. Add stock. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until potatoes are tender.
  • 3 Remove the rosemary and blend in food processor until smooth. Sprinkle with pepper. Serve with smoked salmon and dill as a garnish.