Ever since I fell in love with the Potato Leek soup that I had in a restaurant sometime back, I wanted to try out potato soup at home. After reading a lot of recipes I created my own version for Potato soup; it definitely tasted way different from the restaurant style one but it was good enough.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1. Fresh corn – 1
2. Potatoes – 3
3. Onion – 1
4. Garlic – 1 cloves
5. Butter – 2 tbsp
6. Milk – 1 cup
7. Fresh cream – 2 tbsp (optional)
8. Salt to taste
9. White pepper crushed – 1 tsp
Step 1: Boil the potatoes, peel and chop them into small dices.
Step 2: Shave the corn kernels form the stalk, peel garlic and chop onion.
Step 3: Melt butter in a pan and sauté garlic, onion, corn and potato cubes in it.
Step 4: Add a cup of milk and cook on simmered stove until corn kernels are soft.
Step 5: Cool it, strain the milk and grind the vegetables into smooth paste such that bits of corns remain.
Step 6: In the same milk mix the paste and bring to boil, adjust consistency with water and season with salt and pepper.
Step 7: Serve hot or warm garnished with fresh cream along with garlic breads.