Potato soups

Ireland: Anraith prátaí

Ingredients (6 servings)

- 900 g (2 lb) potatoes
- 1 large onion, sliced
- 60 g (2 oz) butter
- 600 ml (2½ cups) vegetable stock
- 300 ml (1¼ cups) milk
- 1 tbsp chives or parsley
- nutmeg
- salt and pepper
- 1 tsp cornflour

Preparation

Melt the butter in a saucepan and add the potatoes, peeled and cut into quarters, and the onion. Cover and simmer for about 10 minutes. Stir in the stock, salt, pepper and nutmeg, cover and bring to the boil, stirring continuously. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove from heat, filter through a sieve and return to the saucepan. Stir in the milk and cornflour and bring to the boil, stirring continuously. Serve hot with a sprinkling of chives or parsley.

Republic of Korea: Kamja guk

Ingredients (6 servings)

- 2 cans of beef or chicken broth
- 2 large potatoes
- 2 medium carrots
- 230 g (8 oz) tofu, cubed
- 50 g (½ cup) fresh mushrooms
- 1 green onion
- pinch of black pepper

Preparation

Peel and cut the potatoes and carrots into bite-sized pieces. Combine the broth, potatoes and carrots in a large saucepan, boil for eight minutes. Reduce to low heat and simmer until vegetables are tender (about 10 minutes). Add chopped mushrooms and green onions, tofu and the black pepper. Stir well and cook for two more minutes. Serve hot.

Dominican Republic: Crema de papas

Ingredients (6 servings)

- 1.1 kg (2½ lb) potatoes
- 750 ml (3¾ cups) milk
- 25 g (¼ cup) parmesan cheese
- 1 medium white onion
- 180 g (½ cup) cooked beetroot
- 2 tbsps corn starch
- 2 litres (8 cups) water
- 3 tbsps butter
- 1 tsp nutmeg (grated)
- ½ tsp table salt

Preparation

Peel and cube the potatoes, combine with water and salt in a large pot, and bring to boil. Reduce heat, cover and simmer for about 10-15 minutes until potatoes are cooked. Drain and set aside the cooking liquid.
Melt the butter in a saucepan, add the grated onion and cornstarch, and stir until blended.
In another saucepan, bring the milk to boil while stirring in the cornstarch-butter mixture. Season with salt and nutmeg.
Use the reserved cooking liquid to purée the potatoes. Add the cooked beetroot and blend until smooth. Re-heat, then add the thickened milk, stirring until thoroughly blended. Serve hot, sprinkled with parmesan cheese.

Tanzania: Potato soup with onions and milk

Ingredients (4 servings)

- 500 ml (2 cups) milk
- 8 potatoes
- 6 onions
- 4 sweet peppers
- 3 tbsps cooking oil
- 750 ml (3¾ cups) water
- salt

Preparation

Clean and slice the onions, then fry until light brown. Peel and slice the potatoes, add to the onions and fry lightly. Add water and bring to boil. Clean and slice the sweet peppers, add to the soup, and boil for about 20 minutes. Add the milk, heat and serve.