Three Soup Recipes That Use Up Potato

By
Chris L
-
Potatoes
Photo by JESHOOTS.COM on Unsplash

Potatoes are one of those food items that often hangs around in a cupboard for weeks. Perhaps you used most of a bag making a potato salad, or you’ve eaten baked potato every day for the last week and can’t face another one. If you’ve got some potatoes to use up, one of the best ways to do this is in soup. Read on for three simple recipes that taste great and will use up your leftover potatoes.

Potato, Bean, and Leek Soup

Ingredients:

  • 1/2 cup of potatoes (you can use slightly more or less than this if you wish, you may need to use more or less milk to balance the texture)
  • 1 leek
  • 1 onion
  • 2 cloves of garlic
  • Sprigs of fresh rosemary
  • 1 cup of white beans
  • 1/2 cup of milk
  • 1 cup of water
  • 3 tbsp olive oil

Instructions:

  1. Slice the leek, onion and garlic and fry it in the olive oil in a heavy-based pan. After about 10 minutes, when the onion and leek are softening, add the sprigs of rosemary to the pan.
  2. Slice the potatoes into chunks and boil them in enough water to cover them for 10 minutes, until cooked through. Drain, then replace with 1 cup of fresh water and the milk. Add the beans to the pan.
  3. After 5 minutes, add the onion and leek mix to the potatoes. Stir through and heat for another 5 minutes, it is up to you whether you blend the soup or leave it chunky.

Potato and Tomato Soup

Ingredients:

  • 1/2 cup of potato
  • 1 cup of fresh tomatoes
  • 1 cup of milk
  • 4 cloves of garlic
  • 2 tbsp butter
  • 1/2 cup of water

Instructions:

  1. Slice the potatoes and tomatoes into chunks. Cover the potatoes in water and boil for 10 minutes, until cooked through. Drain and replace the cooking water with fresh water and the milk.
  2. Add the tomatoes, and cook for 10 minutes.
  3. Meanwhile, slice the garlic and fry it in the butter for 5 minutes, until the garlic is golden. Pour this butter and garlic into the tomato soup.
  4. Heat through, it is up to you whether you blend the soup or leave it chunky.

Potato and Cabbage Soup

Ingredients:

  • 1 cup of potatoes
  • 1 cup of shredded cabbage
  • 2 onions
  • 1 cup of milk
  • Water
  • Salt
  • 3 tbsp butter

Instructions:

  1. Cover the potatoes in enough water and boil them for 8 minutes.
  2. Add the cabbage to the pan, and bring down to a simmer. Meanwhile, slice the onions and fry them in the butter.
  3. Once they are soft, tip them with the butter into the pan of potatoes.
  4. Add some milk and a pinch of salt, and blend the soup until it is smooth.