Potato Soup
Potato Soup
| Servings | Prep Time |
| 2people | 20minutes |
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|
Ingredients
- 1 potato
- 1handful cherry tomatoes
- 1handful straw mushrooms
- 1handful Malabar nightshade
- 2tbsp melted butter
- chicken or vegetable broth
- salt
- pepper
Instructions
- Wash potatoes, keep the skin. Slide into thin round slices.
- Halve cherry tomatoes and mushrooms.
- Put butter in a pot with cherry tomatoes, mushrooms, and potatoes. Stir gently so that the tomatoes are done and the red color from the tomatoes produces a lovely color for the soup.
- Pour the broth over the vegetables, boil, then reduce the heat until the potatoes are just cooked. Do not cook for too long as the potatoes will be overcooked and lose their taste and look. Thinly sliced potatoes are quick to cook!
- Season with salt to taste. Sprinkle with pepper.
- I use a beautiful clay pot with a handle so I can take it to the table to serve. I don't have to make any arrangement.