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 soup.
This post was last modified on April 9, 2019 5:02 pm
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