- Checken broth or bouillon cubes
- Evaporated milk
Toast: garlic,chives, parsley (optional)
Peel the potatoes and cut into medium cubes.
Heat up water and put one or two cubes of bouillon. Mix all until complete dissolution and leave bouillon on the low heat.
Cut the celery and carrots into medium slices.
Chop the onions into medium cubes.
Mix onions, celery and carrots. Add four tablespoons of water and cover with lid.
Cook for 20 minutes on the low heat.
Add potatoes to the bouillon and cook for 40 minutes.
After that add the cooked vegetables and mix all.
Then add the 1/2 a can of evaporated milk and mix again.
Cook the soup for 30 minutes then remove from heat. Add pepper and a little shopped chives and parsley. Enjoy the potato milk soup recipe!
Chop the chives and parsley.
Shred the garlic on the medium grater and rub it into bread.
Sprinkle all with greens and salt on the each side.
Heat up the pan well and add a little olive oil and fry bread until golden brown.