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How to Make a Basic Creamy Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Servings: 6
Ingredients
  • 1 medium potato peeled & cubed roughly (if you want a really thick soup add 2 potatoes, but this is a nice consistency!)
  • 4 cups / 950 ml of vegetable stock
  • 1.5 cups / 350 ml milk
  • 1 medium onion chopped
  • 1 - 2 lbs / 450 g - 900 g of your chosen vegetable Cut to same size as your potatoes.
e.g. broccoli, butternut squash, carrot, parsnip, cauliflower, fresh garden peas...
  • 1 tablespoon of butter optional
  • Salt & pepper to taste. at the end
Instructions
  1. In the large pan you will use for the soup, saute the onion, then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
  2. Transfer everything to a blender and puree, then return to the stove and add your milk and bring to a gentle simmer.
****** Please note, it is at this point you may freeze the soup once cooled down, BEFORE you add the milk. When ready to serve, defrost, add to pan then follow on at STEP 3. It freezes really good.
  1. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season. Taste the soup first before you add the seasoning!