Japanese Potato Soup

Recipe from Kate Logan

1035 views

Cooking time: 45 min

Servings 5

Potatoes are used to make many dishes, including soups. Potatoes go well with all kinds of meat and poultry. In Japan, potato soup is made with cream in chicken broth. Once you try this soup, you'll want to introduce it to your diet. The tender silky texture, rich flavor, and pleasant aroma of the soup will not leave your family members indifferent.

Potatoes

15 pcs.
Broth

10 cups
Cream

15 fl. oz.
Butter

10 tbsp.
Soy sauce

5 tbsp.
Black paper

to taste
Salt

to taste

Calories

481.4 kcal
Protein

16 g
Fat

24 g
Carbohydrates

47 g

Make the broth. Pour the cold water into the pot and put the raw meat inside. Boil it for 1 hour. Remove the foam that forms with a spoon. Wash and peel the potatoes. Add them to the pot with the broth. Boil the potatoes until tender in a broth. After that, grind with a blender to a puree with no left lumps.
Pour the cream and soy sauce into the puree. Add salt and pepper to taste. Add 2 tablespoons of melted over-water bath butter. Put the pot on the stove, reduce the fire to a minimum, and boil for 10 minutes.
Pour the soup into a deep bowl. Done!

You can add croutons to the soup for more satiety: put a small piece of butter in the pan and fry the slices of white bread on medium heat until golden. Dice the bread slices and add them to the soup.
The cream is better to take 20%, but if you want to reduce the caloric value, instead of cream add milk to the soup.
If you bought a cube for cooking broth, just boil a liter of water and add 1 cube of broth, simmer for 20-30 minutes and then add the potatoes.