Potato Soup, Broccoli Potato Soup, Creamy Potato Soup

Potato soups

These are the two potato recipes that are going to be very delicious. You must try both of these delicious and yummy recipes.

Broccoli Potato Soup

Broccoli Potato Soup

The radiant green broccoli florets drifting on top of this generous soup make it particularly attractive, yet the broccoli stems accomplish the genuine work. They're cooked with potatoes and afterward pureed to frame a velvety base. 

 Ingredients

- 1 Little onion, cleaved
- 1 pkg. Frozen hash earthy colored potatoes, diced
- 4 cups chicken stock
-600g of Broccoli, cut up
- 1 and 1/2 cup Milk
- 1 tbsp lemon juice
- 2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Ground nutmeg Swiss cheddar, destroyed

Arrangement:

Place onion and hash browns in a 3-quart pot. Cover with chicken stock. Cover the dish and stew until delicate, around 10 minutes.

Add broccoli and stew one more for 5 to 10 minutes. Mix in milk, lemon juice, salt, pepper, and nutmeg.

Heat until hot, Top with destroyed Swiss cheddar.

Now our yummy soup is ready.

Creamy Potato Soup

Creamy Potato Soup

Ingredient

·       potatoes, around 4-5 medium-sized, stripped, and cut into small cubes

·       virgin olive oil 2 tablespoon

·       salt

·       one medium yellow onion diced

·       two coriander stems diced

·       one little carrot diced

·       Newly ground dark pepper

·       three minced garlic cloves

·       1 cup milk

·       1 cup cream

·       3cup of low-sodium chicken or vegetable stock,

·       3 cups of regular flour,

·       1 tablespoon of dried oregano

·       1/4 teaspoon of squashed red pepper drops.

Procedure

Stage 1

Add potatoes and 2 cups of water to a medium pot over medium intensity. Bubble potatoes for around 5 minutes, or until they become smooth.

Stage 2:

Heat oil in a pot on medium heat. Put the onion, coriander, and carrot and sprinkle salt and pepper. Cook for 10 minutes or until delicate.  Then put garlic, oregano, and red pepper pieces until fragrant occur.

Stage 3

In a separate pot sprinkle flour over the vegetables. Slowly add the milk and cream and continue stirring until there are no flour bumps at this point. Add about a portion of the standard cooked potatoes to the stock. Add salt and pepper to taste. Heat to the point of boiling, then, at that point, lower intensity and stew for 10 minutes, or until potatoes are exceptionally tender. Put soup in a submersion blender and blend until a smooth and creamy mixture.

Stage 4

Serve it in a serving bowl and garnish with black pepper and enjoy.