A creamy potato soup that can keep you warm and full for a long time. Healthy and delicious, best served with toasted bread.
Course Soup
Cuisine American
Keyword creamy potato soup
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2people
Calories 211kcal
Author Muna Kenny
Ingredients
1 ½cuppotato cut in cubes
¼cupchopped onion
1cube chicken bouillon
½cupcream or whole cream milk
Salt to taste
½teaspoonblack pepper
1tablespoonolive oil
1tablespoonunsalted butter
3cupsof water
Instructions
In a pan, add the olive oil and the unsalted butter. When the butter melts, add the onion and fry until translucent.
Add the potatoes to the onion and continue to fry until you see brown patches on the potatoes.
Add the water and the black pepper, when it comes to a boil add the chicken bouillon and stir. Allow the mixture to come to a boil.
Check if the potatoes are tender, the potatoes are ready within seven minutes after the first boil, but it might stay hard depending on the type of potatoes you have used.
Use a potato masher to mash the potatoes until few chunks are left. You can also transfer the whole soup to a blender and blend until smooth, that’s up to your liking.
Add the cream or the milk to the soup and let it boil for a minute.
Serve hot.
Notes
Instead of blending all the soup, you can blend half of it to get silky soup with some potato chunks.
To make this soup special, you can top it with shredded cheese and bacon.