Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, potato soup/porredge. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato soup/porredge is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Potato soup/porredge is something which I have loved my entire life. They’re fine and they look fantastic.
Potato Porridge is assistant Yam Porridge. Most people do not like potatoes because it is not as tasty as puna yam. Creating variety of meals gives me joy. So recently I have been Unlike Mashed Potatoes, Potato Porridge is more forgiving with respect to the type of potatoes that.
To begin with this recipe, we have to prepare a few components. You can cook potato soup/porredge using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato soup/porredge:
- Prepare Potatoes
- Make ready Maggi
- Make ready Salt
- Prepare Garlic
- Prepare Ginger
- Prepare Curry
- Get Tyme
- Make ready Plam oil
- Make ready Onga
This soup can be served before a meal or. Porridge (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground. Korean Pumpkin Porridge, just right for Goldilocks. Korean Soft Tofu Clam Stew, bring out the innocence in you.
Steps to make Potato soup/porredge:
- Pill cut and wash ur potatoes boil till soft
- Add oil and all d ingredients ur need
- When it done u can using it to eat rice bread etc as soup and u can eat it like dat
Korean Pumpkin Porridge, just right for Goldilocks. Korean Soft Tofu Clam Stew, bring out the innocence in you. A wide variety of seasoning potato soup options are available to you. Koreans love sweet potatoes and they love their rice, and jook (juk) is comfort food. This comforting bowl of Pressure Cooker Turkey Rice Porridge is perfect for the morning after your.
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