Potato Cream Soup Recipe

Ingredients (Serves 4)

• 17.5oz of potatoes
• 18oz of onions
• 2.5oz of the white part of leeks
• 4C of chicken stock
• 3T of butter
• 2C of fresh cream
• salt and pepper

Preparation

1. Peel the potatoes and shred them. Soak in water to remove starch.
2. Shred onions. Cut leeks into 2-3 pieces and shred them in length.
3. Warm the chicken stock.

Cooking

1. Preheat Cuchen Smart Multi Cooker for 5 minutes
2. Put butter into the bottom of the inner pot. Saute for 5 minutes.
3. Remove moisture from the potatoes in the water. Put them in the inner pot and sauté for 5 minutes.
4. Add the chicken stock. Close the lid.
5. Set Pressure to 0; Cook for 30 minutes.
6. Open the lid and put the blender into the inner pot and grind it finely.
7. Reset time to 10 minutes.
8. Add fresh cream.
9. Open the lid after 10 minutes.
10. *Sprinkle with olive oil or crispy croutons before eating.
11. *Soak the cube (3g) for chicken stock in 600ml of boiled water. Completely dissolve it before use.