Potato Soup

Ingredients

• 10 Potatoes (yellow or brown)
• 1–2 stick Butter
• Whole Milk
• Garlic
• Cheese
• Onion Greens
• Sour Cream

Method

Bake the potatoes at 230°C until they yield to a knife with zero resistance—roughly 50–60 minutes depending on size. This high, dry heat caramelises the surface starches and concentrates flavour, delivering a deeper potato taste than boiling. Cool for 10 minutes until you can handle them without burning yourself, then halve and scoop the flesh directly into a pot. Discard the skins or save them for stock.

Set the pot over medium heat and add 50–75g butter. Once foaming, begin mashing the warm potatoes against the side of the pot. Work methodically: you're breaking down cell walls to release starch, which will thicken the soup naturally via cream-based emulsification rather than relying on flour or cornflour. This takes about 5 minutes. The mixture should be roughly smooth, though small lumps are acceptable—they add texture.

Pour whole milk in slowly, stirring constantly. Begin with 250ml and add more in 125ml increments until you reach a consistency between porridge and gravy. You're aiming for a soup that coats a spoon without running. The starch you've already released will continue to swell as it heats, so restraint here matters—you can always thin it, never thicken it back. Once the milk is incorporated, increase heat to medium-high and bring to a gentle boil. Stir frequently to prevent the bottom from catching.

Mince the garlic and add it raw or softened in butter first—raw gives sharpness, butter-softened gives sweetness. Stir in 75–100g grated cheese (Cheddar or Gruyère work well), then taste. Season aggressively with salt and white pepper. Add cayenne if you want heat, then the onion greens. Simmer for 2 minutes to meld the aromatics, then kill the heat. The soup will continue to thicken as it cools slightly.

Finish each bowl with a spoonful of sour cream swirled through. This isn't just decoration—the acidity and fat cut the richness and add a slight tang that lifts the stovetop-cooking potato weight. Serve immediately.