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Delicate milk soup with potatoes
Milk soups are always very tasty and healthy. They do not require much time to prepare, since the number of ingredients is small and the amount of products is minimal. And how nice it is to come home at lunchtime and warm up a bowl of hot soup.
How to cook Delicate milk soup with potatoes
Step 1
Peel the potatoes and cut them into wedges. Put the potatoes in boiling water, boil for 15 minutes, add the fried sausage, boil for about 5 minutes more.
Step 2
Gradually pour in the milk, wait until the soup boils, add canned corn, salt to taste.
Delicate milk soup with potatoes - FAQ About Ingredients, Baking Time and Storage
Yes! Almond, oat, or coconut milk can substitute regular milk, but the flavor and texture may vary slightly.
Skip the sausage and use vegetable broth instead of water, or add mushrooms or tofu for extra protein.
Store in an airtight container for up to 3 days. Reheat gently to prevent curdling.
Freezing isn’t recommended—the dairy may separate upon thawing, affecting texture.
Fresh or frozen corn works well. If using frozen, thaw and drain excess water first.
Mash a few potato wedges into the broth or add a slurry of cornstarch and milk.
Try fresh herbs, grated cheese, or crusty bread. A dollop of sour cream adds richness.
Replace potatoes with cauliflower florets and use high-protein milk (or unsweetened almond milk).
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