Potato soup is quick and easy. I don’t think I’ve ever made it the same way twice, it’s usually flavored with whatever I have that needs to be used quickly. But this time I have some sweet potatoes that need to go, so it’s sweet potato soup (with a couple of regular potatoes).
Ingredients as follows:
Sweet potatoes, peeled and chopped
Potatoes – just a couple
1 cup stock, any stock
2 onions. chopped
5 cloves garlic, grated
1 bunch chives, chopped
3 tablespoons butter, room temperature
Cinnamon sticks
Salt to taste
Ground nutmeg
In a pot, add 100ml of water and light the fire, then add the butter, garlic, and chives. The water will keep the butter from burning. If it dries out, add a bit more. Stir. Butter and garlic always smell so great.
Once the chives and garlic soften, add the onions and cinnamon sticks with a bit more water. When the onions start to lose their colour add the potatoes and stock. I tend to save a lot of stock for later use, I’m not sure which one I used this time but you can use any kind of stock; chicken, beef, mutton, vegetable, go with the flavours you like the most.
If the stock has not enough liquid for the potatoes to cook in, add water till they’re just about covered, sprinkle in some salt to taste and cover. Stir very often. When the potatoes are fully cooked, take it off the fire and pull out the cinnamon sticks. Then you can blend it all in a food processor if you have one, and add water slowly till you have it as thick/light as you want it.
Serve with garlic bread (mix one clove of grated garlic with two table spoons of butter, spread onto bread and toast, in toaster or grill in the oven till golden brown).
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