Soup will be thicker and taste creamier when 1 surprise ingredient is added

Soup is the ultimate dish for cosy season, helping us to feel satiated and warm from the inside as the temperatures continue to drop. To make your next soup even better, recipe developer and TikTok creator Amy Sheppard shared her recipe for the "best" soup she's ever made.

In a recent video, Amy said how she elevated a simple soup recipe using some weekend leftovers. Her secret to creating a thick and creamy soup? Potatoes.

Amy said: "Do you remember when I shared my Sunday Night Mash recipe? Mashed potato with cream and leek and cabbage and a little bit of stock. We usually have it on a Sunday night, and we always have it with sausages...

"Well, I've taken all of the joy of that dinner and I've turned it into a thick, creamy soup. I am honestly not exaggerating when I say that this is the BEST soup I have ever made."

You can either make the soup from scratch, but the beauty of this recipe is that you can use up any leftover mashed potatoes. This can help reduce food waste and making food go further.

Amy's video has already been viewed over 156,600 times, receiving 4,301 likes and 223 comments. Katie simply said: "YUM!!!!YES please."

Another agreed: "Yes !! I love a good cozy soup."

Kay Belinda commented, "Ooo I'm drooling, looks so delicious," while Sharon said, "I will definitely be trying looking forward to others."

Kelly wrote: "Absolutely making this for my little ones this weekend."

So if you're interested in making an extra cozy soup this autumn, this is what you need to do.

Ingredients

• Oil for frying
• 200g smoked bacon lardons
• Five savoy cabbage leaves, tough stems removed and finely sliced
• Two leeks, finely sliced
• 600g white potatoes peeled and cut into 1cm cubes
• 1.3 litres chicken stock
• One tsp dried sage
• 75ml single cream
• Salt and ground black pepper

Method

Heat a drizzle of oil in a large non-stick saucepan. Add the bacon lardons to the pan.

Fry for five minutes on a medium heat. Remove the bacon from the pan and set aside.

Add the cabbage and leek to the pan. Fry for five minutes until soft. Remove from the pan and set aside.

While the veg is frying, peel and chop the potatoes and make up the stock.

Add the potatoes to the pan with the chicken stock and bring to the boil. Simmer for 10 minutes until tender.

Add half of the sautéed cabbage and leeks to the pan. Blitz the potatoes and veg until smooth.

Stir in the bacon, the remaining cabbage and leeks, dried sage and cream. Season with salt and pepper, before serving with bread and butter.