Slice the potatoes and onions into 5 mm slices. Soak the potatoes in water.
Put the butter in a pot and sauté the onions. About 1 tablespoon of butter is best.
Once the onions are evenly coated with butter, add the potatoes and continue to stir-fry.
Once stir-fried, add the water and soup stock cube. Cover with a lid and simmer over low-medium heat for about 10 minutes until the potatoes have softened.
Once simmered, let cool and use an electric mixer to whip together.
Return Step 5 to the pot and turn on the heat. It's a delicious soup just like this!
Add the soy milk and season with salt. Use about 1/3-1/2 teaspoons.
Transfer to a dish and it's ready! This time, I garnished with black pepper and parsley.
Story Behind this Recipe
We harvested a lot of potatoes this year. I didn't have heavy cream, so I wanted to come up with a recipe using what we had on hand.
○ Cover with a lid when you simmer so that the water doesn't evaporate. ○ You can use bacon instead of chicken stock granules. ○ If you don't have onions, use Japanese leek instead. In that case, use about 5-8 cm worth. ○ Since this uses soy milk, if you let it boil after adding it, it will form lumps, so be careful!