Potato Soup

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Zeenat Iqbal Hakimjee

Zeenat Iqbal Hakimjee is an Islamabad-based culinary expert.

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Photo credit: Carolannie---eyewitness / Foter / CC BY-NC-ND

Photo credit: Carolannie—eyewitness / Foter / CC BY-NC-ND


  • 1 lb. of potatoes
  • 11/2 pint stock or water
  • 2 small onions
  • 1/2 tsp salt
  • 1/2 ounce fat (ghee or butter)
  • 1/2 an ounce of sago
  • 1/2 a pint of milk


  1. Peel and slice potatoes in thin slices.
  2. Peel and cut the onion into thin slices.
  3. Bring fat to boiling and cook the slices of onion in the fat for 5 to 10 minutes (make sure they do not discolour). Add the slices of potatoes and cook. Add stock or water and cook slowly for 1 to 2 hours, until reduced to a pulp.
  4. Rub the pulpy soup through a sieve or blend in blender until smooth.
  5. Bring milk and sago to boiling. Mix in the blended potatoes and onions and cook till sago is transparent. The soup should be the consistency of thick cream.

Option: You can use rice, instead of sago as well. In such case, follow this procedure: 20 minutes after stock has been added to onions and potatoes, add in rice. The rest of the recipe remains the same.

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