Creamy Potato Soup
Winter is a great time to cook a big pot of soup for dinner (and if you are lucky lunch the next day). As a child, I was not the biggest fan of soup. But this particular soup, when my mom made it, was always yummmmm. All kids love this soup and Surya eats it up every time I make it. A visiting one-and-a-bit-year-old ate two and a half bowls today!
I got the recipe from Mata and tweaked it a bit to pass on. This potato soup is really easy to make, and filling too.
9 medium sized potatoes
6 cups water
6 cups milk
1/4 teaspoon hing (Ekadasi)
3/4 tablespoon dried oregano
1/4 teaspoon freshly ground pepper
1 1/2 teaspoon salt
Knob of butter (optional)
1. Wash and peel the potatoes and then cut them into cubes of roughly similar size. Don’t worry about being too particular about the size as they break down anyway.
2. Place the potato cubes into a large pot and add the water. Place on med/high heat and bring to a boil. Let boil ten minutes then add the milk, hing, oregano, pepper and salt and bring back to boil.
3. Cook until the potatoes are soft and falling apart a little. Remove the pot from heat and use a potato masher or stick blender to mash the potatoes. Don’t over mash the potatoes though. It’s good if some biggish chunks are left.
4. Return the pot to the heat (add the corn if using). Let cook a while longer, 10 minutes or so, and then turn off the heat.
Variation: add a cup of corn kernels (fresh or frozen) for potato corn soup.