Step One
First, peel the potatoes. Then, cut them into bite-sized pieces. To get a consistent texture throughout the meal, make sure that the potato chunks in Mom’s recipe are uniform in size.
Stage Two
Chop the garlic and sauté it with the minced onion in a big saucepan over medium heat until the onion becomes translucent and the garlic starts to smell good. Such was Mum’s method of always hammering home the requirement of a tasty foundation.
Stage Three
Toss the diced potatoes and aromatics together after adding them to the saucepan. Just a few minutes in the pan will allow them to soak up all the flavors.
Stage Four
Verify that the potatoes are submerged in the chicken or vegetable stock once it has been added. Turn the heat down to medium-low and simmer the mixture until the potatoes are tender when poked with a fork.
The Fifth Phase
For a creamier soup, Mum would use an immersion blender; for a thicker soup, she would smash some potatoes. There were other instances when she would use various ways. Choose the method that suits you best.
Stage Six
Be careful to stir the mixture well after adding the heavy cream and milk. To get the right consistency and let the flavors blend, simmer the soup over low heat for a while.