Belfast Potato Soup with Wheaten
Thick, comforting potato and onion soup simmered in rich ham stock, served with warm, freshly baked slices of buttered wheaten bread.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Large heavy-based saucepan
- •450g loaf tin
- •Potato masher
- •Chef's knife and chopping board
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 7 g
- protein
- 16 g
- calories
- 460 kcal
Instructions
- 1
Preheat the oven to 190°C and lightly grease a 450g loaf tin.
- 2
Mix wholemeal flour, plain flour, bicarbonate of soda, and a pinch of salt in a mixing bowl.
- 3
Pour in the buttermilk and stir briefly until a soft, moist dough forms.
- 4
Spoon the dough into the tin and bake for 35 minutes until golden and hollow when tapped.
- 5
Melt the butter in a large saucepan over medium heat on the hob.
- 6
Add chopped onions and celery, cooking gently for 8 minutes until softened and translucent.
- 7
Add diced potatoes and pour in the ham stock, bringing the mixture to a boil.
- 8
Reduce heat, cover with a lid, and simmer for 20 minutes until potatoes are fork-tender.
- 9
Crush partially with a potato masher to thicken the soup while retaining soft potato chunks.
- 10
Stir in the whole milk and season with black pepper, warming gently without boiling.
- 11
Ladle hot soup into bowls, scatter with fresh scallions, and serve with thickly buttered wheaten slices.
Chef's tips
Ham stock can be quite salty, so taste the broth before adding any extra table salt. Do not over-knead the wheaten dough; handle it lightly so the bread stays tender and crumbly. Allow the wheaten loaf to cool on a wire rack for 10 minutes before slicing.
Ingredient substitutions
- ham stock → rich chicken stock infused with a small piece of smoked bacon
- buttermilk → 270 ml whole milk mixed with 1 tbsp fresh lemon juice, rested 5 minutes
Storage
Keep cooled soup in an airtight container in the fridge for up to 3 days, and store wrapped wheaten bread at room temperature for 2 days.
Reheating
Reheat the soup in a saucepan over medium-low heat until piping hot, adding a splash of milk if too thick.
Common mistakes to avoid
- •Adding table salt before tasting, which can ruin soup made from inherently salty ham stock.
- •Over-working the wheaten soda dough, resulting in a dense, tough loaf.
- •Boiling the soup vigorously after adding milk, which can cause the dairy to split.
Serving suggestions
Cooked Belfast Potato Soup with Wheaten?
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