Ingredients for 3:
- 1 clove garlic
- ½ white onion
- ½ green bell pepper
- 1 tablespoon of olive oil
- 1 medium carrot
- 8 medium potatoes
- 2 cups of Water (480 milliliters)
- ½ cup of milk or cream
- 1 pinch of Paprika, parsley, oregano and rosemary (to
- taste)
- 1 bay leaf
- 1 pinch of Salt and Pepper
Preparation:
1. Slice the garlic, onion and chili finely, while the carrot and potato should be sliced.
2. Preheat your pot to make a base sauce. Then, add the oil, let it heat for a moment and add the garlic, onion and chili. Mix well and let it cook for 5 minutes.
3. To season the sauce add the parsley, paprika, rosemary, oregano, pepper and a teaspoon of salt. Mix everything well and let cook until you incorporate everything very well
4. Add the carrot, mix it with the other ingredients and add the bay leaf.
5. At this time we will add the potatoes, mix well and also add the 2 cups of water. Continue cooking until the preparation boils.
6. Add the milk and mix once more to boil until the potatoes and carrots are soft
7. When the vegetables are ready, we blend our mixture until everything is crushed and we get a homogeneous cream.
8. To blend hot foods, remember to remove the blender lid and cover it with a cloth, as well as be careful not to burn yourself with the steam.
9. Put the mixture back in the pot and let it boil, remember to mix it and keep an eye on it so that lumps do not form. It should be slightly thick. Rectify the salt and serve.
You can accompany it with homemade nachos, with toasted bread or with a golden tortilla and add chopped parsley.