I have been meaning to make potato soup for a REALLY long time, and in the month of cold December I finally did it. Well it was cool not cold, considering I stay in Mumbai 😀 but that didn’t make the hot, creamy soup any less devourable. A lot of recipes I saw had used leek and white onion in the potato soup; I was looking for some easily available alternative. Finally, I came across a recipe where the lady had used spring onion, blades of spring onion that is. However, instead of white onions she had used regular red onions. I thought red onions would overpower the taste of the soup, so I used bulbs of spring onion instead of red ones.
A lot of the potato soup recipes I looked up required simmering the potato for a long time. I wanted to cut down on this cooking time, so I decided to pressure-cook the potatoes and the experiment went off well. Cooking time was reduced and the taste was not compromised. My kiddo and I loved the potato soup. But what was surprising was my husband, Kalpesh, polished off the soup. He likes his food spicy; he’s not a big fan of creamy soups. He’s the type who likes hot soups like Tom Yum soup or Manchow soup. So it was very surprising for me to see Kalpesh enjoy this subtle, flavorful creamy potato.
Recipe of a creamy potato soup, made using potatoes and spring onion. Using pressure cooker in this recipe cuts down the cooking time drastically.
- 4-5 bulbs of spring onion (sliced)
- 3 large potatoes (peeled and cut in 4 pieces each)
- 4-5 cloves of garlic (chopped/sliced)
- 2-3 blades (leaves) of spring onion
- 3/4th tsp black pepper powder
- 1 tsp oil
- 2 tbsp butter
- 2 tbsp cream
- Heat a pressure cooker, add oil and then butter. (I used salted butter.)
- Add sliced onion. (Ratio of potato to onion should be 1:3. You can decide how many onions to use depending on their size.)
- Sauté for a minute and then add sliced onion. (Garlic shouldn't start to turn brown.)
- Sauté for 3-4 minutes till onion turns translucent and then add potato.
- Add black pepper powder. (Freshly ground will taste even better.)
- Sauté for 3-4 minutes and then add a cup of water.
- Cook on high flame until the first whistle. (Shouldn't take more than 3-4 minutes.)
- Allow the pressure to settle and then remove the lid.
- Blend the mixture ensuring that no lumps remain. (If any plastic part of the blender is going to come in contact with the mixture, allow it to cool and then blend.)
- Add half cup water to the mixture and heat it to bring it to a boil. (The soup should be thick, so start with half a cup initially and then add some more if needed.)
- Meanwhile, add salt and finely chopped spring onion blades while the soup comes to a boil. (If you've used salted butter, add less salt at this stage. You can taste and add it later if needed.)
- Lower the heat and add fresh cream.
- Stir in the cream and turn off heat.
- I used Amul fresh cream, which is quite thick. If you plan to use cream fresh off the milk, use more than 2 tbsp.
- Instead of water, you can add vegetable or chicken stock.