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Potato soup

Recipe from: 18 March 2014
recipes potatoes soups vegetarian

Ingredients 10
Servings 4
Time 00:10


  • 50
  • 1
    leek - white part only sliced thinly
  • 3
    onions - thinly sliced
  • 2
    celery stalks - sliced thinly
  • 1
    clove garlic - crushed
  • 1
    potatoes - halved and thickly sliced
  • 1
    chicken stock
  • 200
    crème fraîche
  • 1
    lemon oil - extra to serve
  • 100
    swiss chard - washed and torn


Melt the butter in a large saucepan, add the leek, onion, celery and garlic and cook over low-medium heat for 5 minutes or until vegetables are tender but not coloured.

Add the potatoes, cover and cook for 10 minutes, then add enough stock to cover. Cook, covered, for 15 minutes or until potatoes are tender.

Purée soup in a blender until smooth, then pass through a fine sieve into a large saucepan and re-heat over low heat until warmed. Add the crème Fraîche and stir to combine, and then season to taste with sea salt and freshly ground white pepper.

Heat lemon oil in a frying pan, add the washed and still wet Swiss Chard and cook until just wilted. Divide Swiss

Chard among serving dishes, ladle over soup and serve immediately, drizzled with a little extra lemon oil, and crusty bread served separately.

Recipe reprinted with permission of Potatoes South Africa with Arnold Tanzer.

Read more on: potatoes  |  soups  |  vegetarian  |  recipes


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