Cream soup of potatoes and carrots

Cream soup of potatoes

By The Chef March 17, 2013

Soups, in which stand the potatoes are one of the most popular and most often prepared. Cream of potato soup, however, perhaps the most beloved soup. For potato soup no season but early summer fresh potatoes are delicious and so novice in the kitchen should not miss the opportunity to make one. The undisputed advantage of creamy potato soup is that is made very quickly, and that the required products are present almost continuously in the refrigerator.

Prep Time : 20 minutes
Cook Time : 20 minutes
Yield : 6 servings

Ingredients

potatoes, fresh potatoes - 1 kg
carrots - 2
onion - 1 (small) or to taste
butter - ¼ (30 gr)
milk - 200 ml
salt - to taste
parsley - for decoration

Instructions

Clean the potatoes, carrots and onions and boil them in salted water until tender. Vegetables are cooked enough when you can stick up easily with a fork. It should be cooked thoroughly to get eventually smooth, not crunchy potato soup.
Blend cooked vegetables in a blender or food processor until a uniform mixture. Do not throw away the water in which vegetables are boiled.
Add the mixture to the butter, milk and half a liter of water in which vegetables are boiled (do not put a lot of water to not make the soup skilly). Mix well to obtain a homogeneous mixture and return for another 5 minutes on the stove.

Cream of potato soup will become even more delicious if you cook for her and aromatic crispy croutons.
You can add chopped parsley for decoration or crumbled cheese.

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