Potato Soup

METHOD

1. Add half of the butter and the onions to a large saucepan and fry for 2-3 minutes until the onions start to soften.

2. Add the potatoes and stock, bring to the boil and simmer for 10-12 minutes until the potatoes are soft and cooked through.

3. Remove from the heat and then use a stand blender or hand blender to blitz the soup until smooth.

4. Add the cream and remainder of the butter and stir.

5. Serve immediately with some chopped parsley on top.

This is one of a series of dishes which we commissioned with food bloggers to celebrate our 70th anniversary. Each blogger was asked to recreate a dish typical of a decade between 1948 and 2018.

The recipe comes from My Fussy Eater and is inspired by the food of the 1960s.

Although rationing ended in the mid 1950’s, most households still didn’t have massive food budgets in the 60’s and dishes were made of simple and cheap produce that could feed a whole family.

Potatoes were a staple part of the British diet during this time. Chips were becoming very popular in the 60’s (the only takeaways were fish and chip shops) but people still cooked potatoes in their more simple form at home; boiling, roasting and of course potato soup.

Butter was on the rationing list until the mid 50’s after which it began to be used more abundantly in home cooking. Nowadays it’s more common to cook in oil but, back in the 1960’s, olive oil could only be bought in the chemist to be used for ear unblocking!

What you will need