Quick Potato Soup

Keeping it simple, this creamy potato soup is made with just a handful of ingredients. Add some cheese on top and you have a delicious lunch or supper that costs next to nothing.


1 finely chopped leek green and white
2 cloves garlic, minced
1 large or 2 small potatoes
½ pint milk (plus extra)
1 teaspoon dried mace
Salt and black pepper, to taste

Decorate with

Sour cream
Chopped fresh Chives
Grated cheese
or cooked bacon bits

Peel and roughly chop potatoes along with the leek.

Add leek and garlic to a medium-sized saucepan together and fry for a couple of minutes. When soft but not coloured add the cubed potatoes and cover with milk. Simmer until potatoes as well cooked and soft.

Blitz with a mixer until mostly smooth, you can leave a few small chunks for a hearty texture. Add more milk, a dash at a time, until the soup reaches your preferred consistency.

Add mace and season to taste, then serve garnished with topping of your choice.

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