Baked Potato, Spinach & Spring Onion Soup

From the Field Kitchen

90 mins

Serves 2

What you'll need…

  • 1kg Baking Potatoes
  • 1kg Sliced Spring Onions
  • 200g Spinach
  • 1x Large Onion
  • 4x Cloves Garlic
  • 150g White Wine
  • 500g Double Cream
  • 1g Bicarbonate Of Soda
  • Salt & White Pepper to taste
Potato spring onion soup 7

The method


Bake your potatoes for 1 hour at 160c.


Finley slice and wash the spring onions, then chop the onion and garlic.


In a medium pan, add a little oil and your chopped garlic, onion, spring onion and bicarbonate of soda and


Add white wine cook for a further 5 minutes.


Add cream and bring to the boil, then add the chopped baked potatoes and cook for a further 20 minutes.


Add washed spinach before blending in a food processor.


Garnish with a dash of cream and top with some chopped spring onion. Enjoy!

Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Easy Cheesy Vegetarian

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