Every time someone was sick at home, my mother would make potato soup with garlic (a quest so linked that garlic is great for strengthening the immune system among many other medicinal properties, right?). I brought this recipe with me to Sorocaba and I always make it, even if no one is sick, because it is one of the best soups in the world! Super simple to make! I improved the original recipe with “powdered onion cream”, see mom?
(For 4 servings)
5 medium potatoes, peeled and chopped into small cubes;
4 cloves of garlic, chopped or crushed;
3 tablespoons of onion cream;
1 dessert spoon of salt;
Black pepper (to taste).
Sauté the garlic in 2 tablespoons of olive oil and 1 tablespoon of butter. Keep on low heat as the garlic cannot brown. Add the potatoes and mix well. Add the onion cream and cover with boiling water (just until it covers the potatoes). Let it boil. Add the salt and pepper little by little, as the amount may vary according to each person’s taste.
When the potato is soft, it’s ready, but the longer it stays on the heat (low) the thicker the broth will be. Sprinkle parsley or parmesan when serving.
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