Blue Star Potato Soup

Soup Base – Ingredients:

  • 10 Blue Star potatoes (whole)
  • 3 Onions (finely chopped)
  • 4 Garlic cloves
  • 150g Butter
  • 2l Water
  • 1 Bay leaf
  • Sprig of thyme
  • Salt and pepper


  • Cut potatoes into cubes, and mix with chopped onion, garlic, thyme, bay leaf and butter.
  • Place mixture in a pot and cook over the stove.
  • Once the mixture starts frying, cover with water and allow it to simmer until fully cooked.
  • Place the mixture into a food processor, and blitz until the consistency is smooth. Note: Add more water to a consistency of your liking.
  • Season with salt and pepper.
  • Serve hot or cold.


  • For an additional tang, serve with the *buttermilk sauce.

*Buttermilk Sauce – Ingredients:

  • 100ml Buttermilk
  • 15ml Lemon
  • Pinch chives (chopped)
  • Salt and pepper


  • Mix together buttermilk and lemon. Leave to thicken for 10 minutes.
  • Add the chives, salt and pepper.
  • Serve chilled, together with the soup.

Garnish – Ingredients:

  • Sunflower and pumpkin seed praline
  • 100g Brown sugar
  • 25g Toasted sunflower and pumpkin seeds
  • Sea salt


  • Melt sugar in a pan until golden, and add seeds.
  • Spread on a flat tray, and leave to cool.
  • Crush and sprinkle over soup.


  • For additional texture, add some fried mixed Magenta Love, Blue Star, and Bikini potato cubes.


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