Cream of potato soup
I have been asked many many times to post recipes for baby foods. But all these days, I was a bit hesitant ’cause although I knew the recipes in theory, I did not have any real experience of the same. Now, thanks to R, I am learning with each day- what kind of foods are good for your baby, what kind will your baby accept easily, how to make food more interesting along with keeping it nutritious and most importantly, what is quick to make.
R has recently started eating solids and is very much keeping with the foodie tradition of our family (touch wood!). Here’s the cream of potato soup that he relishes. Psssst.. I always have to make more of this soup than required for him, we relish this soup too! This might seem like a version of the vichyssoise soup, which it is, except the leek/onion. It is generally advised that no salt/sugar be added to baby food till your baby is at least 10 months old. This soup comes handy in that aspect as the natural sweetness of the starches in the potato and the sugar in the milk, gives it a nice creamy yummy taste. If you plan to have the leftover, just season it with salt and pepper to your liking.
You will need:
1 small potato, washed, scrubbed and peeled
3 tbsp milk
1 cup drinking water
Method: (this makes one cup of soup)
– Cut the potato into eight pieces and put them in a thick bottomed saucepan. Pour the water in the pan and cook the potatoes (covered) on a medium heat. Check whether the potatoes are cooked by inserting a knife in a piece, it should be soft and well cooked.
– Remove the potato pieces into a blender, add cold milk to this (cold milk helps cool down the potatoes and saves time) and a little water in which the potatoes were cooked. Blend into a smooth puree.
– Remove the potato puree back into the pan with the remainder water and bring the soup to a boil again.
– Your soup is ready to serve. I can guarantee you happy customers with this!
Healthy Feasts 