Ingredients
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1 kg potato (10 medium potatoes)
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1 l cold water
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2 medium onions
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4 tbsp olive oil
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1 pinch nutmeg
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salt
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black pepper
Directions
Creamy potato soup is known to be a pillar of all the soups in European cuisine. The very first recipe in a soup section of Italian or French cookbooks is always of creamy potato soup. I read about this soup quite a lot, but didn’t cook it for some reason. The real glory of potato soup was introduced to me by an Italian cook, during a cooking seminar I once attended. And it is a wonderful soup indeed – it doesn’t have many ingredients, but it has such a reach and subtle flavor! Besides, it is incredibly time saving. And if you add pumpkin puree or chopped cooked broccoli in it, you will get an absolutely different soup in 5 minutes. Magic!
Highly recommended!
Today's visits: 1.
Steps
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1
Done
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Peel the potatoes and cut into 2x3 cm cubes. |
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2
Done
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Cut onion into 1x1 cm cubes. |
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3
Done
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In a soup pot, add onion and cook it in oil over medium heat until it is translucent. |
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4
Done
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Then add potatoes and cook for 3 min. Don’t let potatoes go brown. |
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5
Done
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Add enough cold water to cover about 2 cm above potatoes. |
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6
Done
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Bring to a boil and reduce to medium or low heat. Add salt and cook uncovered until potatoes get tender (about 15 min). |
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7
Done
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When potatoes are done, remove from heat and blend in a hand blender until completely smooth. |
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8
Done
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Add salt and nutmeg to your taste. Be careful with nutmeg – it has a very intense flavor. How to serve: Serve hot, seasoned with freshly ground black pepper and garnished with freshly chopped herbs, if desired. Garlic bread is also a great side dish to serve with creamy potato soup. How to keep: Can be kept refrigerated up to 3 days.
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