Potato Soup with a Palette of Flavours

A good potato soup seems a thing of the past, but with enough onion and garlic in it, plus a little cream, potato soup is haute cuisine, I promise. The other thing is, because it is rich but not overpowering in flavour, it can take all sorts of interesting toppings. Taste a teaspoon of it with whatever you like from the spice rack. I think coriander, sumac, cardamom, za’atar, crushed red peppercorns, or coarse-ground black pepper all work well. Obviously, fresh herbs like chives, coriander and basil look pretty, and a bit of sweetness from halved grapes, pomegranate seeds, or tiny balls of watermelon, is always welcome. I like to top with coriander seeds, za’atar, sumac, black grapes and herbs, with a drizzle of olive oil.


  • 25 g unsalted butter
  • 1 small onion, diced
  • 1 garlic clove, finely chopped
  • 440 g potatoes, peeled and diced (use a baking or mashing variety such as King Edward)
  • 800 ml vegetable stock
  • 50 ml double cream
  • toppings of your choice (see suggestions in the recipe introduction)


  1. Melt the butter in a large saucepan over a medium–high heat, add the onion and garlic and sauté for around 3–4 minutes until soft and translucent. Add the potatoes to the pan and cook for a further minute to absorb the fat. Add the stock, return it to the boil, then reduce the heat and simmer for 20 minutes until the potatoes are cooked.
  2. Remove from the heat and, using a stick blender or a liquidizer, blend the soup until it is completely smooth, then add the cream and blend a moment longer.
  3. Serve the soup piping hot, with any toppings you like (see ideas in the recipe introduction).