Cream of Potato Soup

Nadia Melkowits's Note:

This is a very easy to make super creamy soup.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 6.0 bowls

• 4 medium size potatoes, peeled and cubed (about 1 1/2 lb)
• 1 medium size onion, finely shopped
• 3 minced garlic cloves
• 1 bay leaf
• 1 butter stick (4 oz)
• 2 chicken bouillon cubes, by maggie (or vegetable)
• 500 ml hot milk
• 2 egg yolks
• pepper
• crouton (optional)
• minced parsley (optional)

Directions:

1. Start with melting 1/4 of the butter at low heat and sauteing the garlic with the onions in a pot. Add the cubed potatoes and pour enough enough water to cover. To that add the bay leaf and the 2 bullion cubes. Boil until potatoes become tender.
2. After the potatoes are cooked blend them using immersion blender.
3. Add the hot milk and simmer for 5 minute.
4. Remove from the stove and add some pepper and stir in the 2 egg yolks.
5. You can top each portion of the soup with minced parsley and croutons.
6. To make the croutons melt the rest of the butter in a pan and add cubed bread. Stir untill bread thoroughly coated with the butter and appear slightly browned.