Peel and cut the potato into 5mm thick semi-circular slices. Finely chop the consomme cube.
Fully cover potatoes with water and boil over medium heat. When the potato is soft enough, drain and mash the potatoes.
Add milk into mashed potato little by little - mixing very well.
Return the potatoes to medium heat and add chopped consomme, coarsely ground black pepper and salt. As you cook, the potage becomes thicker.
Story Behind this Recipe
When I've got time, I use a blender and a more complicated recipe. But this recipe is good for busy life.
In step 3, if you use a whisk when you mix the mashed potato and milk, it becomes smoother. I strongly recommend using coarsely ground black pepper at the end of the recipe. It gives the potage a real lift.