Potato soup comes down entirely to the variety of potato. Floury potatoes (the large ones with thick skins) break down as they cook and thicken the soup by themselves; waxy potatoes hold their shape and leave the soup thin. Ask at the market for mashing potatoes, not boiling ones.
Ingredients
For the soup
For the top
Method
-
Fry the onion and carrot
Cook the onion and carrot in butter for 5 minutes.
-
Add the potato
Add the diced potato, pour in the hot water and boil for 15 minutes until the potato breaks down.
-
Mash
Mash it in the pan with a potato masher. A blender makes potato gluey; a masher gives a better result in this soup.
-
Add the milk
Stir in the milk, add the salt and pepper and heat for 5 minutes without boiling.
-
Serve
Ladle into bowls with parsley and croutons.
Tips
- Do not use a blender in this soup. Work the starch too hard and the potato turns gluey.
- Do not boil the milk; it will split in a moment. Add it last, just before taking the pan off the heat.
Nutrition
185
kcal
6 g
Protein
8 g
Fat
24 g
Carbs
5 g
Sugar
3 g
Fibre
Values are per serving and approximate.