Mrs Murphy’s Soup

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Preparation info

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The eponymous Mrs Murphy is an American of Irish extraction who has a seemingly endless supply of recipes including ‘taties’ or ‘spuds’ with which to feed her enormous (and growing) family in her adopted Virginia. This soup is both nourishing and delicious.


  • 12 oz (350 g) potatoes, peeled and cut into small dice
  • 4 tablespoons butter
  • 2 medium onions, chopped
  • 6 oz (175 g) mushrooms, sliced
  • Large handful of spinach, washed and finely chopped
  • 3–4 oz (75–110 g) oatmeal
  • 2 pints (1.1 litres) good stock
  • Sea salt and freshly ground black pepper
  • ¼ teaspoon ground cloves
  • Cream


Melt the butter, add the potatoes, onions and mushrooms and cook gently until softened. Add the spinach and cook for a few moments.

Put in the oatmeal, stir around, then cover with the stock, seasoning and cloves, and cook for about 20 minutes. Serve with a spoonful of cream.

By cross-breeding domestic varieties with a wild Bolivian potato species which is inedible, the Centro Internacional de la Papa in Lima, Peru, has developed a ‘hairy potato’ that is resistant to all major potato pests and costs less to produce. ‘The hair isn’t on the potatoes,’ reassured one of its entomologists, ‘it’s on the foliage.’

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