Roasted Potato & Red Onion Soup

Roasting the vegetables before making into soup creates a more intense flavour. This is potato soup like you’ve never tasted before, delicious served with crusty bread or oatcakes.


  • 1kg potatoes, peeled & cut into big chunks
  • 2 large red onions, peeled & cut into big chunks
  • 2 tbsp Olive oil, Salt & Pepper
  • 1 litre hot vegetable stock
  • 300 mls milk
  • a few fresh sage leaves, or a teaspoon dried sage
  • a little Parmesan Cheese
  • a few extra sage leaves (optional)

Follow these steps

  • Pre-heat the oven to 200degC.
  • Place the chunks of potato & red onion into a large roasting tin – drizzle over the olive oil. Season with salt & pepper. Place in the pre-heated oven for about 15 minutes then remove and turn the vegetables to ensure even cooking, Scatter over the sage leaves then return to the oven for a further 15 minutes or until the potatoes are tender and starting to brown.
  • Remove from the oven and tip the contents of the roasting tin into a large saucepan.
  • Add the hot stock to the pan then bring to the boil and simmer gently for 15 minutes. Liquidise in batches or blend in the pan to a smooth consistency using a stick blender. Stir in the milk and bring back to a gentle simmer. Check the seasoning.
  • Serve in warmed bowls with a little parmesan cheese and/or extra sage leaves sprinkled over.
[shareaholic app="share_buttons" id="24709883"]

You might also be interested in...

These German spiced biscuits are a great festive treat for kids to bake... read more
Perfect for bonfire night, our sticky gingerbread cupcakes are topped with smooth cream... read more
Cauliflower cheese soup is perfect to pair with our slightly addictive cheese bites! read more