Ingredients and Weight:
- 4 large baking potatoes, washed and peeled
- 500g fresh cream
- 50g butter
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup chopped green onions
- 2 tsp salt
- 1 tsp white pepper
Preparation Time: 45 minutes (includes preparation and cooking time)
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Bake the peeled potatoes for about 45 minutes or until tender.
- Let the potatoes cool, then cut them into cubes.
- In a large pot, heat the chicken broth.
- Add the butter, salt, and white pepper. Stir until the butter is completely melted.
- Pour in the milk and let it warm through.
- Add the cream and stir well.
- Add the chopped green onions and the potato cubes.
- Simmer for 10 minutes, stirring occasionally.
- Adjust seasoning if necessary and serve hot.
Nutritional Information: (Per serving, assuming the soup will be divided into 8 bowls)
Calories: 350kcal
Fat: 20g
Carbohydrates: 35g
Protein: 7g
Fiber: 3g
Dish Characteristics:
- A creamy and rich soup with a hint of sweetness from the baked potatoes.
- The combination of chicken broth, milk, and cream creates a smooth and luxurious texture.
- The green onions add a fresh and slightly spicy note to the soup.
User Comments:
- "This soup was delicious! The potatoes were so creamy and the combination of flavors was perfect."
- "I loved the addition of green onions, it gave the soup a unique taste."
- "This is a great winter warmer, very comforting and filling."
Special Precautions and Tips:
- Make sure to use fresh ingredients, especially the cream and milk, to ensure the best flavor and texture of the soup.
- Adjust the seasoning according to your preference, adding more salt or pepper if desired.
- If you want to make this soup vegetarian, you can use vegetable broth instead of chicken broth.
