From the Witches Kitchen
Creamy Potato Soup for Imbolc
A creamy potato soup with thyme, smoked paprika and optional lemon: nourishing February comfort food for Imbolc.
Prep Time
15 minutes
Cook Time
40 minutes
Serves
6 servings
Ingredients
- 42g unsalted butter
- 1 medium yellow onion, chopped
- 1 celery stick, chopped
- 2 tbsp plain flour
- 950ml vegetable stock
- 900g Yukon Gold or other yellow potatoes, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, grated
- 3 fresh thyme sprigs, tied together
- 2 tsp sea salt
- ¼ tsp smoked paprika
- Freshly ground black pepper
- 240ml double cream
- 1 tbsp fresh lemon juice, optional
Kitchen Witch Notes
Potatoes are sturdy, grounding food; thyme brings calm and courage, while garlic and onion have long been used in practical protective kitchen lore. Let the slow simmer be a moment to soften your shoulders.
Serving Suggestions
Top with chopped chives or spring onions, grated cheddar and sour cream. Serve with thick bread and butter.
Introduction
This is proper February soup: creamy, filling and made in one pot. Thyme and smoked paprika keep it interesting, while the optional lemon gives a little lift when you are ready for the first signs of spring.
Method
- Melt the butter in a large pot or casserole over a medium heat. Add the onion and celery and cook, stirring occasionally, for 5–8 minutes until softened.
- Add the flour and cook, stirring, for 1–2 minutes until lightly golden. Slowly pour in the stock while stirring.
- Add the potatoes, carrot, garlic, thyme, salt, smoked paprika and a few grinds of black pepper. Simmer for 25–30 minutes, until the potatoes are tender.
- Remove the thyme. Use a stick blender to blend the soup until mostly smooth, leaving a few potato chunks. Add water a little at a time if it is too thick. Alternatively, blend half in a jug blender, then stir it back in.
- Add the cream and simmer gently for 5 minutes. Remove from the heat and stir in the lemon juice, if using.
- Taste, season as needed and serve with your chosen toppings.
Swaps & Variations
For a dairy-free version, use vegan butter and 160ml non-dairy milk instead of cream; it will be a little lighter, so start there and add more if needed. Add leeks, parsnip or a handful of spinach if you fancy it.
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