Creamy Potato Soup with Chewy Rice Cakes
Enchanting Velvety Potato Soup ★ Enjoy it with Chewy Tteok!
Forget about plain potato soup topped only with croutons! Come and discover a delightful potato soup experience paired with chewy Korean rice cakes (tteok). This recipe, brought to you by ‘All Recipes of the World’ and ‘Mangae Recipes’, promises a unique and satisfying meal.
Essential Ingredients- 2 medium potatoes
- 1/2 onion
- A little olive oil (for sautéing)
- 2 cups water (approx. 400ml)
- 2 cups heavy cream (approx. 400ml)
- 1 tablespoon Grana Padano cheese (or Parmesan)
- 1/3 tablespoon salt (or to taste)
- A pinch of black pepper (to taste)
- Tteok (rice cakes) – as desired (plain or pan-fried)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and slice them into about 2cm thick rounds. Peel the onion and slice it into thin strips (about 0.5cm thick).
Step 2
Heat a little olive oil in a pot over medium-low heat. Add the sliced onions and sauté for about 2-3 minutes until they become translucent and fragrant. Once the onions are softened, add the sliced potatoes and continue to cook for another 1-2 minutes until the surfaces of the potatoes look slightly translucent. This sautéing step adds depth to the flavor.
Step 3
Pour in the 2 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. Cooking them until very soft is key for a smooth soup.
Step 4
Once the potatoes are fully cooked, turn off the heat. Using an immersion blender (hand blender), purée the soup directly in the pot until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender and purée it. Be cautious when blending hot liquids. Blend until there are no lumps and you achieve a silky texture.
Step 5
Return the pot to low heat. Stir in the 2 cups of heavy cream and 1 tablespoon of Grana Padano cheese. Continue to heat gently, stirring constantly, until the cheese is melted and the soup is slightly thickened. Do not let it boil vigorously after adding cream. Once heated through, remove from heat. Season with 1/3 tablespoon of salt and a pinch of black pepper to your preference. Taste and adjust the seasoning as needed.
Step 6
Ladle the hot, creamy potato soup into bowls. Top with your desired amount of tteok (rice cakes) for a delightful chewy contrast. You can use plain soft tteok or pan-fry them lightly for a crispy texture. For an extra touch, garnish with a sprinkle of parsley or additional croutons.
