Potato and Fresh Herb Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Most people would have potatoes and onions in the house even if their cupboards were otherwise bare, so one could make this ‘simply delicious’ soup at a moment’s notice. While the vegetables are sweating, pop a few white soda scones into the oven and then you will have a nourishing meal.


  • 55 g/2 ozs/4 tablesp. butter
  • 110 g/4 ozs/1 cup diced onions
  • 425 g/15 ozs/3 cups peeled diced potatoes
  • 1 teasp./1 American teasp. salt
  • freshly-ground pepper
  • 2–3 teasp. in total of the following: parsley, thyme, lemon balm and chives
  • 1.2 L/2 pints/5 cups home-made chicken stock
  • 130 ml/4 fl ozs/½ cup creamy milk


Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and pepper. Cover and sweat on a gentle heat for 10 minutes. Add the fresh herbs and stock and cook until the vegetables are soft. Purée the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency. Serve sprinkled with a few freshly-chopped herbs.