Potato is a comfort food. In terms of production it is the number one vegetable crop. It is produced in all parts of the world and also consumed by all people. It is available throughout the year. It is a good source of vitamin B6 and C. It also has potassium, copper, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Weight watchers avoid it because of its high starch content. A great proportion of potato is consumed in the unhealthy form of fries which is a major contributor to obesity in the world.
Recipe summary
Potato soup is ready.
For
Potato soup
Preparation time: 15 minutes
cooking time: 25 minutes
Serves: 8-10
1. Wash and peel 400 grams potatoes and cut into small pieces of 5 mm in size.
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| Potato soup |
2.Chop 130 grams onion (1 medium size)
3. Melt 15 grams butter and 1 teaspoon olive oil in a sauce pan and when it begins to foam add the potatoes, onion, 1 teaspoon salt and 1 gram or ¼ tea spoon pepper powder. Toss until the potatoes and onions are well coated with butter.
4. Cover the pan with the lid. Simmer in low heat for about 2 minutes
5. Add 1 litre of vegetable stock and bring it to the boil. Lower the heat and simmer for another 10 minutes or until the potatoes are soft and well cooked.
6. Mix 3 tablespoon all purpose flour and 4 tablespoon cream to the potatoes in the pan and stir well. Switch off the fire.
7. Let it cool. Blend the mixture in a liquidizer or food processor until smooth and fine or to your desired consistency.
Taste and adjust seasoning.
Garnish with thinly diced spring onion. Serve hot.
Potato soup is ready.
Recipe follows in detail with pictures.
Preparation time: 15 minutes
cooking time: 25 minutes
Serves: 8-10
Ingredients
Main
450 grams Russet potatoes
Others
130
grams onion 1 medium size
15
grams butter
1
teaspoon olive oil
1
litre of vegetable stock
4
tablespoon cream
1
teaspoon salt (or to taste)
1
gram pepper powder ¼ tea spoon
1
sprig spring onion
3
tablespoon all purpose flour
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Russet potato peeled
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Preparation
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Potato cubed
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Onion chopped
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Cream
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- Wash and peel the potatoes and onion. Cut into small pieces of 5 mm in size
- Melt the butter in a sauce pan and when it begins to foam add the potatoes, onion, salt and pepper. Toss until the potatoes and onions are well coated with butter.
- Cover the pan with the lid. Simmer in low heat for about 2 minutes
- Add the stock and bring it to the boil. Lower the heat and simmer for another 10 minutes or until the potatoes are soft and well cooked.
- Mix the all purpose flour and the cream to the potatoes in the pan and stir well.Switch off the fire. Let it cool. Blend the mixture in a liquidizer or food processor until smooth and fine or to your desired consistency.
- Taste and adjust seasoning.
- Garnish with thinly diced spring onion. Serve hot.
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| Scallion |
Nutrition
data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.
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