Too lazy to run down to the supermarket to pick up the ingredients needed for a cream soup, I had to rely on the three potatoes in my fridge (the only ingredient available) to whip up something.
Surprisingly, the Potato Soup turned out to be super yummy and creamy, although no cream is used in this recipe.
This soup will also make a very satisfying meal on its own with same green salad and a slice of garlic toast.
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| Potato Soup |
Potato Soup (Serve 5)
Ingredients :
1 3/4 cup Potato, peeled & diced
2 tbsp Celery, diced2 tbsp Big Onion, diced
1 clove Garlic
1/4 cup Bacon Bits
1 1/2 cup Water
2 tsp Chicken Stock Granules
1/4 tsp Salt
1/4 tsp Black Ground Pepper
1 tbsp Butter
1 tbsp Plain Flour
1 cup Milk
Direction:
- Fry the bacon bits with a little oil until it is lightly browned. Remove bacon bits, leaving the oil in the pot.
- Add a little butter to the pot, add in chopped onion and sautee till it turned translucent. Add in garlic, celery and potato and fry briefly. Pour in 1 1/2 cup water. Bring it to a boil and simmer for 15 minutes.
- Allow it to cool, then blend the soup in a food processor.
- In a separate pot, prepare roux.
- Melt 1 tbsp of butter. When the butter turns frothy, use a whisk or wooden spatula to mix in plain flour. Stir it over a low fire for about 1 - 2 minutes until a thick paste is formed.
- Pour in milk slowly, mixing it constantly. (If you are using cold milk from the fridge, turn off heat before adding the milk to prevent lumps from forming. When the flour has combined with the milk completely, put it back onto the stove to continue cooking.)
- Continue to stir and cook over low heat for about 4 - 5 minutes or until the sauce thickens.
- Mix in blended soup. Season with salt, pepper and chicken stock granules.
- Add in fried bacon bits & serve hot.
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