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POTATO SOUP

June 5, 2011

My mum always made this recipe during winter months.  It is the ultimate in comfort food and no, it doesn’t have a stock cube in it.

1 tspn oil

1 large onion (chopped finely)

3 cups water

600g potatoes

1 cup skim milk

parsley (finely chopped) optional

freshly cracked black pepper to serve

METHOD

1. Place chopped onions with oil in a large frypan.  Cook onions until they are transparent.  Try not to colour the onions.  Place water, fried onions  and potatoes cut into quarters in a large pot.  Bring to boil and turn down to simmer.  Simmer until potatoes are almost falling apart – about 15 minutes.

2. Drain potatoes and onion and then add milk to the saucepan.  Mash potato mixture or blend with stick blender. Now add parsley if you have it. Place on the stove top and stir often for 3-4 minutes until mixture is almost simmering.  Do not bring to boil again.

3.  Pour into bowl and add cracked pepper before serving.

Serves 4

Variations:  Fry a bacon rasher cut into small pieces with the onion.

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One Comment leave one →
  1. kelsey towicz permalink
    August 16, 2012 3:20 pm

    very nice, kelsey towicz.

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