Potato soup

Potato soup is a favourite of mine. It’s very quick to make, cheap, warming and filling, as well as being excellent cold weather food and delicious with herb bread. Although it’s a simple recipe, it’s full of good things: iron, protein, vitamin B6, potassium, and vitamin C. Potatoes are seriously underrated food. Unfortunately, especially in the tropics, they’re often not the easiest of vegetables to come by, nor the cheapest.   If you want to eat soup in the tropics, however, there are plenty of other recipes about!

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

Serves 2 as a main meal, 4 – 6 as a starter

 

Ingredients

1 onion
1 tbsp olive oil OR 2 tbsp butter
4 potatoes, preferably floury ones
3 cups water
1 cup (vegan) milk
Annie's seasoned salt and (cracked black) pepper
freshly grated nutmeg

Method:

• Dice the onion and put it in a pressure cooker, or saucepan, with the olive oil or butter. Cover and cook for 5 minutes until softened.
• Peel the potatoes, if you want to (I don't usually bother, because I like potato skins) – the soup will look more elegant without the skins – and dice them. Add to the pan and stir for a couple of minutes.
• Pour in the water, bring to the boil and pressure cook for 5 minutes OR cook for a further 20 minutes.
• Mash the potatoes thoroughly, to produce a creamy purée. You’ll still have bits of onion (and maybe potato peel) floating around, but that’s the way it goes in low-tech living. If you have a stick blender, you can combine it all a lot more effectively.
• Add the milk and reheat to nearly boiling. Season with plenty of salt and pepper. Ideally, potato soup should be a creamy-white purée, but I don’t usually peel my potatoes, so don’t mind the ‛bits’ from the salt and pepper.
• Put into bowls and grate nutmeg over each.

Variations:

• If you have any fresh herbs, add them with the milk.
• Dried thyme and/or rosemary are also nice additions, but will detract from a white soup. 
• Mix in some cream just before serving.