Peel the potatoes and cut them in parts of the same size. Peel the carrot and cut it into pieces of the same size. Place the vegetables inside the water or boiling broth and add the chopped onions in rooms, along with the paprika. Wait for vegetables to soften. When the vegetables are cooked, proceed to liquefy everything and then put it on the strainer to eliminate the fibers that could have been left. Pour the cream into the pot and cook a few more minutes over low heat, add the milk or milk cream. When you are going to serve, place a pinch of butter on the plate if you like it, and add soft cheese cubes. And decorate with chives or coriander. Use only one of these herbs so as not to distort the taste of the potatoes. Check the salt point add newly ground black pepper. My sister for her children adds a corn popcorn. (Referential photo).
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make home potato cream: |
| For 4 people :: 4 large potatoes 2 onions 1/4 from paprika 1/2 carrot. Optional if you want to give more color chives to taste coriander to taste butter to taste soft cheese 1/2 cup of milk or cream of milk. 1 liter of water or chicken broth. If you want to savor the soup. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine |
