There is something very comforting in not only eating this potato soup but also in cooking it as it is a very simple process. I find the thought of being just a few minutes away from a good home made potato soup very reassuring. You can of course use different seasoning but this is the recipe of a soup I have grown up with and love.
- 1 kg (2 1/4 lbs) potatoes
- 2 onions
- 1 leek
- 2 tablespoon vegan butter, suitable for cooking
- 1 liter (4 1/4 cups) vegetable broth, fresh or made from stock cubes
- ½ teaspoon pepper
- ½ teaspoon marjoram
- 1 twig of fresh sage or 1 teaspoon dried sage
Peel the potatoes and cut them into small chunks. Slice onions and leeks thinly.
Warm the butter in a saucepan and add the chopped onion leeks and potato. Stir in the marjoram, sage and pepper, and continue to cook for about 20-25 minutes at medium heat.
Meanwhile heat the vegetable broth in a pot, pour it over the potatoes and cover with a lid. Bring the soup to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and light mash the potatoes. You can blitz the soup in a blender until smooth if you prefer creamy potato soup but I prefer this one rustic.
Divide the soup into bowls, and garnish with fresh sage if you have it.