My Mother’S Potato Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, My Mother’s Potato Soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

My Mother’s Potato Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. My Mother’s Potato Soup is something that I've loved my whole life.

Many things affect the quality of taste from My Mother’s Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mother’s Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mother’s Potato Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have My Mother’s Potato Soup using 7 ingredients and 4 steps. Here is how you can achieve that.

I still remember the day my mother first made this soup for me. She said it was called ‘Potage’ and I was so impressed. I had never tasted any western style soup before and that soup was my first milk-based soup. Now I know this soup is known as ‘Vichyssoise’ and it is traditionally served cold, but the soup my mother made was hot, and it was delicious.

Ingredients and spices that need to be Prepare to make My Mother’s Potato Soup:

1. 1/2-1 Onion *sliced
2. 1 tablespoon (15 to 20g) Butter
3. 2-3 Potatoes *400g
4. 1 & 1/2 cups Chicken Stock / Vegetable Stock
5. 1 Bay Leaf
6. 1 & 1/2 cups Milk
7. Salt & White Pepper

Instructions to make to make My Mother’s Potato Soup

1. Heat Butter in a large saucepan over medium-low heat, cook Onion, stirring, until very soft. Do not brown it.
2. Peel Potatoes and cut into small pieces, add to the saucepan. Add Chicken Stock (OR Vegetable Stock) and Bay Leaf, and bring to the boil over higher heat. Then reduce the heat to simmer until Potato is very soft.
3. Remove the Bay Leaf. Using a hand blender or blender, make it into smooth purée. Add cold Milk to thin it. You can add more or less Milk to achieve the consistency that you like.
4. Season with Salt and White Pepper, and enjoy it cold or hot.

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