Classic Comfort Food With the Humble Potato

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You might not know it but today is National Potato Day. Yes that’s right, the most humble of vegetables now has its own day in the calendar and let’s be be fair you can’t begrudge it, after all the average Brit consumes over 90kg of spuds every year! In celebration of National Potato Day we’ve put our heads together and come up with several recipes for some spud-based comfort foods perfect for getting you through the long, winter days.

Leek and Potato Soup

Nothing can banish the winter blues like a hot bowl of soup. This creamy leek and potato soup is the perfect pick me up after a long day at work or can be served up as a hearty lunchtime treat. The following recipe takes less than an hour and makes enough soup to feed 4-6 people.

via. Flickr

via. Flickr

Ingredients

  • 1 tablespoon of vegetable oil,
  • 1 thinly sliced onion,
  • 2 thinly sliced leeks,
  • 225g of potatoes cut into cubes,
  • 1.2 litres of vegetable stock,
  • 150 millilitres of double cream,
  • A handful of bacon lardons,
  • salt and pepper.

Method

  1. Heat the vegetable oil in a large pan. Add the potatoes, leeks and onion and cook until they start to soften (should take around 3-4 minutes).
  2. When the vegetables have begun to soften add the stock and lower the heat. Leave to simmer gently until the vegetables are tender.
  3. In the meantime fry the bacon until crisp.
  4. Blend the soup until smooth, stir in the cream and reheat.
  5. Season to taste, serve up in a bowl and garnish with the crispy bacon.

Tartiflette

It may not be a traditional British recipe but this sumptuous, cheesy potato dish is the perfect comfort food! It originates from the French region of Haute-Savoie high up in the Alps and has since become a staple dish in ski lodges throughout the region which is surely a good sign for a winter warmer! This recipe will take about 1 hour to cook and serves 4 people.

via. Flickr

via. Flickr

Ingredients

  • 1kg of peeled potatoes,
  • 250g of bacon lardons,
  • 2 small shallots,
  • 1 clove of garlic,
  • 100 millilitres of white wine,
  • 200 millilitres of double cream,
  • 1 Reblochon Cheese (around about 500g) sliced. (You can use Camembert as an alternative)

Method

  1. Preheat your oven to 200 degrees centigrade (gas mark 7).
  2. Boil the potatoes for 5-10 minutes in salted water (or until the potatoes begin to get tender).
  3. Drain the potatoes and leave to cool.
  4. Fry the bacon, garlic and shallots until golden brown, this should take around five minutes. Now deglaze the pan using the white wine and cook until almost all of the liquid has evaporated.
  5. Thinly slice your potatoes and layer them, along with the shallot, bacon and garlic in an ovenproof dish. Pour over the cream and top with the sliced cheese.
  6. Place in the preheated oven and cook until the cheese is browned and has begun to bubble.
  7. Dish up with either the traditional accompaniment of charcuterie, gherkins and pickled onions, or if you don’t fancy that then a crisp green salad also works well.

Corned Beef Hash

This meal is the perfect comfort food, ideal for an evening meal or even as a hearty breakfast treat on the weekend. This version should take under an hour to cook and will make enough to comfortably feed four people.

via. Flickr

via. Flickr

Ingredients

  • 4 potatoes cut into small cubes,
  • 3 tablespoons of olive oil,
  • a finely diced onion,
  • 1 clove of garlic,
  • 1 tin of corned beef,
  • salt and pepper,
  • 1 egg per person.

Method

  1. Cook the potatoes in boiling water until tender. Drain them and then set aside to steam dry.
  2. Heat some of the oil in a frying pan, add the onion and garlic and fry for a couple of minutes.
  3. Add the cooked potato and continue to fry for another minute before crumbling in the corned beef and mixing it together.
  4. Move the mixture into a suitable dish and place under the grill until it starts to crispen up.
  5. Whilst the corned beef hash is under the grill fry the eggs using the remaining oil.
  6. Remove the hash from the grill, divide it between everybody and top with the fried eggs.

Hopefully you’ll enjoy making (and eating!) these lovely comfort foods, and remember you can always take it a step further and book yourself one of our cottages with an open fire to really beat the winter chills!

Jamie Tomkins

By Jamie Tomkins

Jamie is a big fan of long weekend walks with the dog, especially when there is the chance to refuel with lunch in a country pub. Living in Lancaster for three years gave him the perfect opportunity to spend a lot of time in the Lake District.

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