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Sunday, October 24, 2010

Cream of Potato Soup

8 medium sized potatoes, diced
2 teaspoons salt
3 cups milk or cream
1/8 teaspoon nutmeg, optional
2 medium sized onions,sliced
2 tablespoons butter
1 tablespoon chopped parsely
1 teaspoon vetsin

Put potatoes and onions into a saucepan with enough water to cover them.
Add salt, Cover and cook until potatoes are tender.
Mash them in the liquid. Add remaining ingredients.
Repeat, stirring constantly,but do not let boil.
Garnish with parsley and serve immediately.


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