Potato and thyme soup
Prep:
25 mins
Cook:
30 mins
1 large onion, finely chopped
2 tbsp butter
olive oil, for frying and drizzling
600g potatoes, peeled and finely chopped
3-4 sprigs thyme, leaves only
1.2 litres chicken stock
Heat the oil and butter together in a large saucepan. Add the onions and fry until they become tender without browning.
Tip in the potatoes and most of the thyme leaves. Fry the potatoes until semi-transparent. Sprinkle with salt and pepper.
Add the broth and let it stew until the potatoes become soft.
Allow the soup to cool down a bit. Mash everything using a hand blender.
Warm the soup again then pour into 2 or 3 bowls. Top with a trickle of olive oil and the rest of thyme leaves. Serve while hot.
Serves
2-3
Preparation Time
25 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Starters, Dinner, Budget, Easy, Entertaining, Family Dinners, Healthy, One Pot
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums
Level of Difficulty
Easy
