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two bowls of soup, sitting on a grey towel, with some spoons on the side, salt and pepper and a small bowl of chopped spring onion.

Potato Soup

This creamy and delicious Potato Soup Recipe is so easy to prepare, and also happens to be vegan! In under 30 minutes, you can have a delicious, smooth and rich bowl of soup on your table. This recipe is both adult and child approved!
Course Main Course, Soup, Starter
Cuisine International
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 288kcal
Author Alexandra


  • 500 g (17.5 ounces) white potatoes See Note 1
  • 3 teaspoon olive oil See Note 2
  • 1 brown/yellow onion
  • 1 clove garlic
  • 2 cups vegetable stock See Note 3
  • sea salt and freshly ground black pepper - to taste
  • fresh parsley, green onion - to serve (optional)


  • Finely chop your onions, and peel the potatoes and cut into cubes. Peel and finely slice the garlic.
  • In a large saucepan over a medium heat, add the olive oil and onions.
  • Cook the onions for about five minutes, or until translucent. Then, add the garlic, and cook for a further one minute.
  • Add the potatoes to the pan, and toss through the onion mixture. Pour in the stock.
  • Simmer for 8-10 minutes, or until the potatoes are tender.
  • Using an immersion blender or similar, blend the Potato Soup until smooth, and check the seasoning. See Note 4.
    Serve the soup with a garnish of your choice.


  1. Any type of potato will work, but I usually use a white potato, such as the Kestrel.
  2. I prefer to use extra virgin olive oil for the health benefits and the flavour that it adds. My recommendation is that you avoid “light” olive oil. “Light” does not mean that it is lighter in calories. It means that it is lighter in flavour and colour; it also means that it contains fewer nutrients.
  3. Use homemade or a good quality commercial variety. You may need to add a little extra stock or water to achieve the desired consistency. This will depend on not only your personal taste but the type of potato you use, as the starch levels do vary.
  4. If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
  5. Please note, the nutritional information is based on the soup serving two people as a main course. The nutritional information is an estimate only.


Calories: 288kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 958mg | Potassium: 1133mg | Fiber: 6g | Sugar: 6g | Calcium: 43mg | Iron: 2mg