You can also blend the soup in a food processor - though I find this method produce too smooth a result. Gently reheat and ladle into hot bowls. Serve with a good dollop of soured cream and ...
Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black ...
The next time you want a particularly comforting soup, opt for one that's cream-based ... as in this creamy, classic potato and leek, or chunky like New England chowder, brimming with clams ...