Potato soup

Ingredients

• 20 gbutter
• 500 gpeeled potatoes, cut into small pieces
• 5 (about 375 g)onions, roughly chopped
• 3 small clovesgarlic, chopped
• 750 mlvegetable stock
• 250 mlcooking cream
• 1 tspfreshly squeezed lemon juice
• 1½ tspcoarse salt
• to tastefreshly ground black pepper
• 75 gsmoked almonds, roughly chopped
• 200 mlflat-leaf parsley, chopped
• 1 tbspfinely grated lemon zest, from an unwaxed lemon
• 300 gcountry loaf

Instructions

1. 1

   Melt the butter

   Melt the butter in a large saucepan over high heat, taking care not to let it brown.

2. 2

   Soften the vegetables

   Add the potatoes, onions and garlic. Cook for about 1 minute, stirring the vegetables.

3. 3

   Simmer the soup

   Add the stock and bring the soup to the boil. Turn the heat down, cover and simmer for about 15 minutes, until the potatoes are very tender.

4. 4

   Blend until smooth

   Blend the soup until smooth, using a stick blender if you like.

5. 5

   Finish the soup

   Stir in the cream, lemon juice, salt and pepper. Heat the soup through and adjust the seasoning to taste.

6. 6

   Mix and serve

   Combine the almonds, parsley and lemon zest. Serve the crunchy topping with the potato soup and country loaf.

What is Danish potato soup?

Potato soup is a familiar, filling dish in Denmark and other northern European kitchens, where potatoes make a comforting base for simple soups. This version blends the potatoes with onion, garlic and vegetable stock, then finishes the soup with cream.

The contrast is what makes it especially appealing: the soup is smooth, while smoked almonds, parsley and lemon zest bring crunch, freshness and a little smokiness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 92 calories, 2g protein, 13g carbs, 3g fat.

The potatoes and bread provide most of the carbohydrates; butter, cooking cream and almonds contribute fat, while the almonds also provide some protein. Pair a bowl with a generous portion of parsley-topped soup and bread, or add a simple side salad for a more varied plate.

Building the soup's flavour

Butter: melt it without browning so it can coat the vegetables without adding toasted notes.

Onions and garlic: a brief stir in the pan starts their flavour before the stock goes in. Keep them moving for the short cooking time.

Stock: vegetable stock keeps the soup vegetarian and provides the liquid in which the potatoes become tender.

Getting a smooth texture

Tender potatoes: simmer them covered for about 15 minutes, checking that a piece yields easily before blending.

Blending: blend until no lumps remain for an even, creamy consistency. Take care when blending hot soup and follow your blender's instructions.

Cream: add it after blending, then heat the soup through rather than boiling it vigorously.

Balancing the seasoning

Lemon juice: its acidity brightens the creamy potato base, so add it with the cream and taste before serving.

Salt and pepper: the recipe gives a starting amount for salt, while pepper is added to taste. Check the seasoning after the soup has been heated through.

Making the crunchy topping

Smoked almonds: roughly chop them so the topping has plenty of crisp, savoury pieces.

Parsley and zest: mix them with the almonds just before serving to keep their fresh colour and aroma. Use an unwaxed lemon for the finely grated zest.

Serving and timing

The soup takes about 35 minutes in total, with most of the cooking time spent simmering the potatoes. While they cook, you can chop and mix the topping.

Serve the soup hot with the almond mixture and slices of country loaf. Add the topping at the table so it stays crunchy.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they soften at about the same rate.
• Keep the butter moving in the pan and take care not to brown it.
• Check the potatoes are very tender before blending for the smoothest result.
• Blend carefully while the soup is hot, following your blender's instructions.
• Taste the soup after adding the cream, lemon and seasoning.
• Mix the topping shortly before serving to preserve its fresh flavour and crunch.

Variations

• More lemon: add a little extra lemon zest to make the topping brighter.
• Different herbs: replace some of the parsley with chopped chives.
• Extra crunch: chop the almonds more coarsely for larger pieces in each spoonful.
• Thicker soup: use a little less stock for a more substantial consistency.
• Rustic finish: blend only part of the soup to leave some potato pieces in the bowl.

Common mistakes to avoid

• Browning the butter: keep the heat controlled and melt it without letting it colour.
• Uneven potato pieces: cut them to a similar size so they cook evenly.
• Blending too soon: simmer until the potatoes are very tender before blending.
• Skipping the final tasting: adjust the salt, pepper and lemon after the cream is added.
• Adding the topping too early: serve it alongside the soup so the almonds stay crunchy.

How to store

Store leftover soup in a covered container in the fridge for up to 3 days, keeping the almond topping separate. Reheat the soup gently in a saucepan, stirring until hot, and add the topping just before serving.

Frequently asked questions