Blended potato soup
A smooth and comforting potato and onion soup gently cooked in butter and blended with milk for a classic, warming bowl finished with fresh herbs.
Updated : 10 February, 2026
Easy
About 20 min.
Ingredients
55 grams
Butter
425 grams
Potato
110 grams
Onion
900 milliliters
Vegetable broth
120 milliliters
Milk
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter in a heavy-based saucepan over a gentle heat. Once it begins to foam, add the potatoes and onions and toss them in the butter until evenly coated.
Step 2
Season with salt and a few grinds of black pepper. Cover the surface with a cartouche (a circle of baking paper), then place the lid on the pan. Cook gently for about 10 minutes, allowing the vegetables to soften without taking on any colour.
Step 3
While the vegetables are cooking, bring the stock to the boil in a separate pan. When the potatoes and onions are soft, pour in the boiling stock and continue to cook for 10-15 minutes, or until the vegetables are completely tender.
Step 4
Add the milk, then transfer the soup to a blender or food processor and blend until smooth. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5
Serve hot, finished with a sprinkling of freshly chopped herbs.
Author note
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