Potato and Cider Soup Recipe

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 Updated 182/01/2016

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A traditional soup that cobines potato and cider, two flavours synonymous with the West of England.


  • 2 medium sized onions, peeled and sliced
  • 2 large cooking apples, peeled, cored and sliced
  • 4 large potatoes, peeled and sliced
  • 1 1/4 cups hard cider
  • 5 cups beef bouillon
  • 1/2 teaspoon mixed dried herbs
  • 1/2 teaspoon ground coriander seed
  • 2/3 cup unflavoured yogurt
  • seasoning
  • chopped chives or fresh mint to garnish
(see measure conversions for more information on quantites)


  1. Put the onions, apples and potatoes in a saucepan and add the cider.
  2. Bring to the boil and cook briskly for 10 minutes, stirring from time to time.
  3. Add the bouillon, dried herbs and coriander.
  4. Cover and simmer for about 1 hour, until all the vegetables are very tender.
  5. Puree the soup in a blender or press through a coarse sieve.
  6. Return to the saucepan and stir in the yogurt, reserving 1 tablespoon for a garnish.
  7. Season and reheat.
  8. Serve with a little yogurt swirled into each bowl and sprinkled with chopped chives or fresh mint.

Prep Time: 15 minutes

Cook Time: 70 minutes

Yield: 4 portions


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