Cream of Potato Soup

1. 1

   Start with melting 1/4 of the butter at low heat and sauteing the garlic with the onions in a pot.

2. 2

   Add the cubed potatoes and pour enough enough water to cover.

3. 3

   To that add the bay leaf and the 2 bullion cubes.

4. 4

   Boil until potatoes become tender.

5. 5

   After the potatoes are cooked blend them using immersion blender.

6. 6

   Add the hot milk and simmer for 5 minute.

7. 7

   Remove from the stove and add some pepper and stir in the 2 egg yolks.

8. 8

   You can top each portion of the soup with minced parsley and croutons.

9. 9

   To make the croutons melt the rest of the butter in a pan and add cubed bread.

10. 10

    Stir untill bread thoroughly coated with the butter and appear slightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.