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Potato Mustard Soup

Potato Mustard Soup

This Dutch potato and mustard soup is easily made and requires only a few basic ingredients, but you shouldn’t underestimate it. Simple meals can be delicious, and this one proves it. 

If you do not have a blender, you can make a thick, creamy soup by grating the potato and dicing the onion into tiny pieces and cooking it until everything breaks down properly. 

Optional extras:

  • herbs (such as parsley) or slices of green spring onion to serve 
  • hot mustard 
  • spicy roasted chickpeas
  • crispy bread
  • you could substitute one onion for a leek

It’s very enjoyable on chilly autumn or winter evenings. 


6-7 big potatoes, small cubes
2 large onions, diced
2 cloves garlic
4 cups vegetable broth
1 tbsp olive oil (or margarine)
2-6 tbsp mustard to taste - grainy or regular
salt and black pepper to taste

  1. On medium heat, add oil or margarine and saute the onion with a little salt for a few minutes, until soft. Add some water if sticking.
  2. Add the diced garlic and stir for a few seconds.
  3. Add the cubed potatoes and saute gently for a few minutes.
  4. Add vegetable broth (or water & vegetable stock) and cook until everything is soft. Add the mustard.
  5. Blend the whole soup. Add more water if the soup is too thick. Season with salt & pepper. Add more mustard if desired.