Servings
6Prep
5 minCook
25 minIngredients
| potatoes | 3 medium | |
| garlic gloves, minced | 3 | |
| ginger, minced | 1 tbsp | |
| olive oil | 2 tbsp | |
| Fresh parsley | 1/2 cup | |
| dried cilantro | 1 tsp | |
| Salt | To taste | |
| Milk | 1 cup | |
| Water | 2-3 cups | |
| Cheddar cheese for garnish | 1/2 cup | |
| Onion | 1 large |
Directions
1. Warm oil in a large pot oven over medium-low heat
2. Add garlic, onion, ginger and cook until onions start to appear transparent, about 5 minutes.
3. Add potatoes, cut into small cubes, cilantro, salt, parsley, milk and water
4. Increase heat to medium-high, as soon as it comes to a boil, reduce the heat to medium-low to bring it to a simmer. Cover and cook for 25-30 minutes or until the potatoes are cooked
5. When the potatoes are cooked, blend until creamy and smooth, you may need to add some water if the soup is to thick
6. Adjust the seasoning, if needed
7. Garnish with cheddar cheese and parsley and serve
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