Cream of Potato Soup

  • Author: Ciara Attwell
  • Prep Time: 4 minutes
  • Cook Time: 15 minutes
  • Total Time: 19 minutes
  • Yield: 5 1x
  • Category: Lunch
  • Cuisine: British


Delicious, filling and comforting Cream of Potato Soup, made with Albert Bartlett Rooster Potatoes.


  • 50g butter
  • 1 onion, diced
  • 1kg Albert Bartlett Rooster Potatoes, peeled and chopped into 1 inch pieces
  • 1 litre hot vegetable stock
  • 125ml single cream
  • handful of fresh parsley


  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.