Potato Broth with Garlic and Parmesan

This recipe is extremely simple and soooo tasty!!! My mother always made it when she had someone sick at home, whether it was a stomach ache, feeling unwell, the flu, the potato broth was there. After I became an adult, I brought it with me and I always do it, even when no one is sick. I need to say that curry was my “contribution”, the original was even simpler.

Here at home we like it like this, in this consistency, but if you prefer, you can blend it in a blender or use a mixer and get a very tasty cream. Just like a broth, it is perfect for serving as a starter.

In this recipe, the ideal is to chop the potato into small cubes measuring no more than 1.5cm x 1.5cm to make it more comfortable when eating. Look how simple:

Ingredients:
3 large garlic cloves, chopped or crushed;
3 tablespoons of olive oil;
4 medium potatoes, chopped;
1 teaspoon of curry;
Salt, black pepper and parsley to taste;
Grated Parmesan (optional).

Saute the garlic in olive oil. Don’t let the garlic brown, while it’s still light add the potatoes. Add the curry and salt. Add water until it reaches the level of the potatoes and let it boil until they are soft. At the end, adjust the salt (if necessary), and add black pepper to taste and chopped parsley.
When serving, add parmesan if you want.

I swear that with this little bit of ingredients the flavor is sensational!
Makes 4 servings.

*Important:
If you want to make a larger quantity, always count one medium potato (which is 9 cm to 12 cm) for each person and for each potato you increase, add 1 clove of garlic.