Potato soup

Today was a beautiful and busy day for me. I took a lot of shots for the culinary school section that I mentioned to you before. Our first topic will be cutting and chopping techniques for those who are new to kitchen business and do not know where to start.

Of course, when it comes to cutting and chopping techniques, there were many leftover vegetables. After shooting, I took out half of the necessary material for dinner :)

It was one of the rare soups I made without adding onions to potato soup. At first I thought of leaving it juicy without floury seasoning, but when I tasted it, it was pretty bland. Therefore, I immediately prepared the seasoning in another pot and added the vegetables.

A practical recipe that you will enjoy on cold winter days.

Ingredients for Potato Soup Recipe

• 2 medium potatoes
• 2 medium carrot
• 4 cloves of garlic
• 1 cup of peas
• 1 tablespoon of olive oil
• 2 liters of water

For the dressing:

• 2 heaping tablespoons of flour
• 1 heaping tablespoon of butter
• half a glass of milk

For the sauce:

• 3 tablespoon of red pepper
• 2 tablespoons of margarine
• Half a teaspoon of olive oil

How to Make Potato Soup Recipe?

1. Put the diced potatoes and carrots in the pot. Add garlic, olive oil and peas and boil in plenty of water until soft.
2. In another pan, fry the flour and butter until fragrant. Add milk little by little into the roasted flour. Stir constantly to prevent lumps.
3. Add the water of the vegetables you have prepared into the seasoning you have prepared. If it is less, you can add it by boiling the water.
4. After boiling for 2-3 minutes, pass your soup through the rondo and boil for 1 more time and take it off the stove.
5. Roast the margarine and red pepper in a sauce pan and drizzle over the soup.