Potato Soup
Print Recipe
0 from 0 votes

Potato Soup

This thick soup is best served with caviar to be true to its roots
Course: Soup
Cuisine: Russian
Author: Adapted from Salt & Time page 80


  • 30 g butter
  • 1 small onion, peeled and diced
  • 2 garlic cloves, crushed
  • 75 g spring onions, sliced
  • 5 mls dried dill
  • 30 g flat leaf parsley, roughly chopped
  • 10 medium potatoes, largely diced
  • 1.5 l vegetable stock
  • 2 bay leaves
  • Salt and freshly ground black pepper to season
  • 60 mls whipping cream, plus extra for drizzling
  • capers for garnish


  • Place the butter into a heavy bottomed sauce pan and melt over a medium temperature
  • Sauté the onion until soft and then add the garlic, spring onions, dill and parsley
  • Cook for 15 minutes then add the potatoes, stock and bay leaves
  • Season generously and stir to combine
  • Bring to the boil then reduce the temperature and leave to simmer for 30 minutes
  • Remove from the heat, discard the bay leaves and blend until smooth using a stick blender
  • Stir in the cream, return to the heat and warm through
  • Adjust the seasoning before serving with a little bit of cream drizzled on top and a few capers in each bowl