Chef's Recipes

Nicola potato soup

A recipe from Australian Gourmet Traveller for nicola potato soup by chef Hugh Wennerbom.

By Hugh Wennerbom
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Nicola potato soup
Nicola potato soup


  • 500 gm small Nicola potatoes, peeled and coarsely chopped
  • 125 ml hot milk (½ cup)
  • 1 bunch sorrel, shredded, to serve


  • 1
    Cook the potatoes in a litre of water over medium-high heat for 15 minutes or until tender, strain, reserving liquid. Purée potatoes and add cooking liquid to achieve a smooth, thick consistency. Season generously with salt and pepper, add milk and serve scattered with sorrel.
  • Author: Hugh Wennerbom