SOUP - CREAM OF POTATO

I got the original Potato Soup recipe from the Doubleday Cookbook Volume 1, but I tweaked it and came up with my own version. I usually use my own home-made vegetable stock.

ingredients

1 Carrot (cut up)
1 Small yellow onion (minced)
2 Cloves garlic
2 Tablespoons butter
2 Cups diced potatoes
2 Cups cold water or vegetable stock
2 Cups coconut milk
1 Tablespoon minced parsley or chives
Salt & Pepper to taste
Maggi Cubes - Vegetable & Garlic Onion

directions

1
• Stir fry onion and garlic in butter or olive oil until limp. Add carrots and cook a little longer.
2
• Add potatoes, water or vegetable stock. Cover and simmer 10-15 minutes until potatoes are nearly tender.
3
• Add milk and salt & pepper and simmer uncovered, stirring occasionally 3-5 minutes till potatoes are done.
4
• Puree soup in blender and return to original pot and simmer a bit longer. Add parsley and serve.
5
NB: You can also add split peas to this soup. Soak split peas in hot water and baking soda for a few hours to soften before using in soup.

notes

Home made vegetable stock is so easy to make, just throw all the veggies you've got in the fridge into a pot with water, add some salt and pepper and any other seasonings you have lying around, boil and strain when cool. This can be frozen for later use.

Source: Esther Pierre