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Corn Flakes Potato Soup
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Appetizer
Cuisine General
Servings 6 people

Equipment

  • Hand Blender

Ingredients
  

  • 1 kg potatoes, peeled and quartered [2 lbs]
  • 1 onion, diced (optional)
  • 1 celery root (celeriac)
  • 4 cloves garlic, sliced or crushed
  • 1 liter chicken stock (or 1 tbsp stock powder and water) [¼ gallon]
  • 1 cups milk
  • ¼ tsp nutmeg
  • kosher salt
  • cornflakes, on the side

Instructions
 

  • peel and clean the celery root. Cut it to quarters.
  • In a pot, sauté the onion over low heat in a bit of butter until it becomes translucent.
  • Add the garlic and sauté for another minute until fragrance turns from spicy to sweet.
  • Add the rest of the ingredients, except the cornflakes and milk, to the pot and bring to a boil.
  • Lower the heat and cook covered for ~1 hour until the potatoes are very soft.
  • Use a hand blender to blend everything into a smooth soup.
  • Add the milk and bring to a boil.
  • serve with cornflakes on the side.