Introduction: Cream Potato Soup
- 1 kg potatoes (about 10 medium size)
- 1 onion
- 1 or 2 carrots
- Pepper and any other ingredients you like
- 1 to 2 litters Water
- 1 egg
- White cheese
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Cut the Vegetables
Peel the potatoes and slice them. Do the same with the onion and the carrots. I use frozen carrots so I’m not going to slice them because they are already grated.
Step 2: Boil
Put the products in the water and add the oil, the salt and the pepper. If you like other ingredients put them now.
Then place the pot to the stove and wait until the water boils. My potatoes are ready for about 15-20 minutes, but it depends on the stove.
Step 3: Stir the Egg Into the Soup
When everything is ready leave the soup 10 minutes to get cool. Meanwhile you can whip the egg.
Here's how I made it:
While I stir the egg, I slowly add some of the water (only water, no potatoes) from the soup. I'm adding water until the bowl gets full. Then I add the egg into the pot with the other products.
Step 4: Blend (strain) the Soup
Usually I remove almost all of the water and after I blend the potatoes I return the water back. In that way I can define how thick will be the soup.
Step 5: Enjoy:)
The soup is ready to be served. It can be served with a toast and some white cheese.
Participated in the
Homemade Soup Contest