This is going to be a short post this week dear Readers, only because we’ve been battling (what it feels like) every illness going! So unfortunately this means that our diet has been even more bland and uninteresting. However, if you too are feeling ill, you might want to try our mashed potato soup – sort of a warm, rustic vichyssoise. Super comforting, uncontroversial and a source of nutrition – because when you’re ill, unfortunately you don’t have the time or energy to shred and cook kale! Make this and feel better soon:
Makes about 4 portions
4 baking potatoes, chopped into cubes (this helps the potatoes cook faster)
4-6 cups of milk depending on how thin you like your soup (or you can do 2-3 cups of milk and 2-3 cups of water)
a big healthy knob of butter (or 1 tbsp)
a pinch of nutmeg
salt and pepper to taste
- Fill a large saucepan with water (leaving a couple of inches at the top) and place the cubed potatoes in the saucepan. Heat the pan on high heat using a stove and cook until the water starts to boil.
- Then bring the heat down to a simmer and cook until the potatoes are really soft. (It took us about 15-20 minutes)
- Turn the heat off and using a colander or large sieve, drain the water out of the saucepan. As noted above, you can also reserve 2-3 cups of the water if you don’t want the soup to be purely milk-based.
- Using a strong masher or a fork, mash the potatoes to get a smooth mash.
- Add the milk (either the whole 4-6 cups or 2-3 cups , butter, nutmeg, salt and pepper and mix. Place the pan on the stove and heat on high until boiling.
- Turn the heat off, check the seasoning (re-season if necessary) and serve immediately.
- If there is any soup left, store in the fridge for 3 days.
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.