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
  • 1 large onion
  • 4 cloves garlic
  • 150g white wine
  • 500g double cream
  • 1g bicarbonate of soda
  • Salt & white pepper to taste
Potato spring onion soup 7

The method

1

Bake your potatoes for 1 hour at 160°C.

2

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

3

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

4

Add white wine and cook for a further 5 minutes.

5

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

6

Add washed spinach before blending in a food processor.

7

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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