Potato Soup Recipe
Potato Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 166
- Fat: 5 g
- Saturated fat: 2 g
- Carbohydrates: 26 g
- Sugar: 4 g
- Sodium: 390 mg
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 24 mg
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
As soon as winters start, a considerable decline in the sales of cold beverages and colas is observed and the demand for instant soup powders increases. If you are also a soup lover and want to make a healthy soup at home instead of buying a packet of the instant variety, try making potato soup. It is not only cheap and easy to make but also tastes yummy, especially on a cold winter night.
Ingredients
- Butter - 1½ tbsp
- Onion (chopped) - 1 large
- Salt - 1 tsp
- Potatoes (peeled and sliced thick-thin) - 2 pounds
- Water - 2 to 2½ cups
- Milk - 2 cups
- Extra Butter
- Freshly Ground Pepper - To taste
Instructions
- Take two pounds of potatoes and peel them properly using a sharp knife or a peeler before doing the same with the onion.
- Now wash both the vegetables and slice the potatoes and chop the onion.
- Take a large cooking pot and add 1 ½ tablespoons of butter to it.
- Set the cooking pot on the stove over medium low heat and melt the butter.
- After the butter melts, add chopped onion to it and sauté on medium heat for five minutes or until translucent, while stirring constantly.
- After having sautéed the onion (not brown), add potatoes to the pot. Also add salt and water to the pot, making sure the potato slices are properly covered with it.
- Bring the ingredients to a full boil on medium high heat and then reduce the flame to low and let the soup simmer uncovered for 15 to 20 minutes or until the potatoes are almost done and the water has reduced so that it just covers the potatoes.
- Meanwhile, strain two cups of milk in a bowl and add it to the soup mixture.
- Again let the mixture simmer for another 10 -15 minutes so that the potatoes become really tender and the soup thickens.
- Season your potato soup with salt and pepper according to your taste and serve hot in individual bowls.
- Add a small slice of unsalted butter to each soup bowl and garnish with freshly chopped parsley and freshly ground black pepper.
 - 1 large Salt - 1 tsp Potatoes (peeled and sliced thick-thin) - 2 pounds Water - 2 to 2½ cups Milk - 2 cups Extra Butter Freshly Ground Pepper - To taste Instructions Take two pounds of potatoes and peel them properly using a sharp knife or a peeler before doing the same with the onion. Now wash both the vegetables and slice the potatoes and chop the onion. Take a large cooking pot and add 1 ½ tablespoons of butter to it. Set the cooking pot on the stove over medium low heat and melt the butter. After the butter melts, add chopped onion to it and sauté on medium heat for five minutes or until translucent, while stirring constantly. After having sautéed the onion (not brown), add potatoes to the pot. Also add salt and water to the pot, making sure the potato slices are properly covered with it. Bring the ingredients to a full boil on medium high heat and then reduce the flame to low and let the soup simmer uncovered for 15 to 20 minutes or until the potatoes are almost done and the water has reduced so that it just covers the potatoes. Meanwhile, strain two cups of milk in a bowl and add it to the soup mixture. Again let the mixture simmer for another 10 -15 minutes so that the potatoes become really tender and the soup thickens. Season your potato soup with salt and pepper according to your taste and serve hot in individual bowls. Add a small slice of unsalted butter to each soup bowl and garnish with freshly chopped parsley and freshly ground black pepper. 3.2.1284
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