My Thick Potato & Onion Soup 🥰🥰
My Thick Potato & Onion Soup 🥰🥰

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, my thick potato & onion soup 🥰🥰. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My Thick Potato & Onion Soup 🥰🥰 is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. My Thick Potato & Onion Soup 🥰🥰 is something which I have loved my whole life. They’re fine and they look wonderful.

Pour this in the saucepan with potatoes make sure they are still boiling in the little bit of water in the pan. Pour in milk, salt and pepper. Keep stirring so the milk does not scorch and turn down heat. Depending on how thick you want your potatoes and thickening you may have to adjust your milk.

To get started with this recipe, we have to prepare a few components. You can have my thick potato & onion soup 🥰🥰 using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Thick Potato & Onion Soup 🥰🥰:
  1. Get 10 small - Medium potatoes peeled washed and halved
  2. Make ready 1/4 large onion Diced
  3. Prepare 1 tsp Butter
  4. Get 1/2 tsp Garlic granuals or 1 clove Garlic minced
  5. Get 1 Dried Veg Stock cube
  6. Prepare 2 Pints Boiling Water
  7. Get 1/4 Tsp Salt
  8. Get 1/2 Tsp Black cracked pepper
  9. Get 1/2 pint Boiling water extra for the blending

As far as I'm concerned, you can never have to many recipe for cooking, roasting and baking potatoes. Heat the potatoes on the stove, stirring occasionally. Place the potatoes in a large uncovered pot over medium-low heat. Stir occasionally with a fork until the extra moisture evaporates and the potatoes achieve the consistency that you want.

Instructions to make My Thick Potato & Onion Soup 🥰🥰:
  1. Add the potatoes to the boiling water in a large saucepan
  2. Melt the butter in a non stick frying pan. Then add the diced onions and Garlic fry together for 1 minute then turn low and simmer until opaque in colour
  3. Add the onions to the potatoes boiling also the veg cube crumbled in. Turn down to simmer until potatoes are soft.
  4. Add the lot to a blender and blend until smooth. Pour back into the pan (at this point you can add 1/4 Cup Double cream optional) bring back to boiling point and serve. If it goes too thick add more boiling water
  5. Keeps for 3 days in fridge. The day after it's been in the fridge it goes thicker. Enjoy with some crusty Bread. And a little curly parsley to garnish.

Place the potatoes in a large uncovered pot over medium-low heat. Stir occasionally with a fork until the extra moisture evaporates and the potatoes achieve the consistency that you want. Stirring will prevent the potatoes from clinging to the bottom of the pan, but don't stir constantly! When the potatoes appear too thin, runny or too creamy, it may seem as if the potatoes are ruined. You can salvage them by adding instant potato flakes.

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