I love simple but healthy and hearty foods. I always cook from scratch, have always done that. Don’t think that is too much work, it isn’t! Here is an easy recipe from my food storage. When I still have potatoes in storage I use those, if the potatoes are finished, I use dehydrated potatoes.
2 tablespoons of olive oil
800 grams potatoes, in thin slizes
1 onion, finely chopped
8 garlic cloves (you can use less), slized
2 hands full of fresh parsley (I use dehydrated parsley from my garden)
1.5 liter of vegetable stock
125 ml milk or cream (optional)
salt and freshly ground pepper to taste
* Heat the oil in a sturdy pan. Add the potato slizes, onion and garlic. Softly fry the ingredients for 10 minutes until the onion is soft.
* Add half off the fresh parsley, all persil if you use the dehydrated parsley and the stock. Bring the soup to a boil, put on low and put the cover on but not close the pan completely. Let boil softly for about 30 min until the potatoes are ready. Add the rest of the fresh parsley.
If you want a soup with a more creamy taste, let the soup cool down for a bit and then puree the soup with a mixer or in a blender. Add the milk or cream if you wish. Add extra freshly ground pepper and salt to taste.
** variation: potato soup with garlic and leek
don’t add the parsley and replace half of the potatoes by 400 grams of leeks, fresh or dehydrated
** variation: potato soup with garlic and fennel
don’t add the parsley and replace half of the potatoes with 400 grams of fennel