Simple Spiced Potato Soup (Jack Monroe)

Tips: I sometimes like to add spinach to this soup and a tiny dab of mustard, to make it a bit more exciting.

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Step 1

Peel and chop the onion and put into a saucepan with the oil and cumin. Cook on a low heat for around 10 minutes to soften the onions into a spicy sweetness.

Step 2

Drain the tinned potatoes, cut into small cubes and tip into the saucepan. Pour in the stock and simmer for 10 minutes, or until the potatoes are very soft.

Step 3

Tip everything into a blender along with the yoghurt and blitz until smooth and creamy. Add more water if necessary – I find different tins of potatoes come up differently.

Step 4

Serve and enjoy!

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