Creamy Potato Soup Recipe
Here is the another delicious and healthier creamy potato soup recipe. Its cream made with yogurt, egg and flour instead of heavy cream.
- 3 potatoes,
- 1 small onion,
- 2 cloves of garlic,
- 3 tablespoons of vegetable oil,
- 2 cups of chicken broth or beef consomme,
- 3 cups of water (the cup is: 200 ml.).
For the cream sauce;
- 1 cup of hot water (200 ml.),
- 2 cups of yogurt,
- 1 egg,
- 1 tablespoon of all purpose flour.
For the top;
- Red pepper flakes,
- Dried mint.
Process of Creamy Potato Soup Recipe
Prepare the soup. Cut the onion, potatoes and cloves of garlic in big size and put them in a pressure cooker. Add the vegetable oil and cook them by stirring for 2 or 3 minutes. Then add the chicken broth or beef consomme and add the water and cover the lid. When it starts to boil, cook for more 10 minutes. Then open the pressure cooker and use blender.
Prepare the creamy sauce. Mix the yogurt, egg and the flour by using a wire beater. Add 1 cup of hot water slowly and mix, make the sauce warm by this way.
Add the creamy sauce in the boiled vegetables and boil it by stirring constantly. When it starts to boil, add the salt and if needed add some more hot water.
Prepare the topping. Heat the butter and add the dried mint and the red pepper flakes and cook it for 1-2 minutes. While serving the soup, pour the sauce on the creamy potato soup in the bowl. Enjoy!
Note: If you use chicken bouillon, then boil the vegetables in 5 cups of water.