Potato & herb soup

Serves 4+

Guest chef


(Sara's mum!)


  • 500g potatoes, peeled

  • 1 tsp olive oil

  • 1 large onion, sliced

  • 2 garlic cloves, chopped

  • 2 pints of low-salt chicken or vegetable stock 

  • 100ml skimmed milk

  • Handful of fresh chopped herbs of your choice, or 1 heaped tbsp of dried herbs (Mum recommends parsley, marjoram, chives, sage, rosemary and oregano.)


  • Heat the oil and gently cook the onion and garlic until soft and see-through. Don't let them colour.

  • Add the peeled and chopped potatoes and coat in the oil.

  • Add the stock and bring to the boil, before reducing to a good simmer.

  • Let the broth cook away until the potatoes are really soft. 

  • Take off the heat and allow to cool, covered with a lid. 

  • Using a stick blender, or a liquidiser, or an unloved Nutribullet, blend the soup until it's creamy and smooth. 

  • Pour back into a pan and put back on a low heat. 

  • Add the milk, the herbs and plenty of ground pepper and allow to simmer for a couple of minutes.

  • Take off the heat, cover with a lid to let the herbs infuse and serve hot when you're ready. 



  • Spuds are rich in potassium, which can help lower blood pressure, and high in fibre, which is good at preventing heart disease. 

  • Fresh herbs have long-since been used medicinally, and are packed with vitamins, such as A, C and K.

  • Garlic can help lower blood pressure, while onion is believed to help lower blood pressure, cholesterol and even prevent gungy build up in our arteries.