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Potato Soup Recipe

INGREDIENTS:

  • Potato 3 to 4 medium sized
  • Onion 1 medium sized
  • Garlic 1 clove
  • Celery 2 to 3 stalks with leaves
  • Bay leaf 1
  • Salt 1 teaspoon
  • White Pepper to taste
  • Black Pepper to taste
  • Cream 1 cup (200ml)
  • Butter 1 teaspoon
  • Oil 1 tablespoon
  • Water 0.8 to 1 liter

DIRECTIONS:

  • Peel and dice the potatoes in quarter inch cubes.
  • Pour water in the stew pan (pan with heavy bottom) and put potato in it.
  • Place the pan on the stove on slightly higher than medium flame.
  • Put bay leave and the salt in it.
  • Add a clove of garlic. You can use garlic powder or garlic salt (those who do not like the flavor of garlic can avoid it).
  • Take another frying pan and add butter and oil in it. Oil would not let butter burnt or stick in the pan.
  • Chop the onions same in size as potato and sauté in the butter and oil.
  • Add celery roughly chopped with onion.
  • Sauté it until in onion turns golden brown from the edges and then removes it from the flame.
  • Switch back to boiling potatoes. Boil the potatoes until it is fully tendered and cooked well.
  • When potatoes are fully cooked and tendered well, add onions and celery in that.
  • Allow to mix well and cook on lighter flame.
  • Now, start pouring the cream slowly and mix it well.
  • Let the soup cook on the very gentle flame for few minutes but do not let it boil as cream would get curdle once the soup get boiled.
  • Once the cream is mixed well in the soup, remove the pot from the flame.
  • Serve it hot. (Serves 3)
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