What you need:
– 500 g potatoes
– 10 g butter
– teaspoon of olive oil
– 5 large cloves of garlic
– a large onion or a leek
– 7 large leaves of fresh sage
– a small bit of vegetable stock cube, chili flakes and parsley to taste (optional)
– 1,5 – 2 l of water
How to make:
Peel and cube the potatoes. Finely chop your garlic and onion, heat oil in a large pot and throw them in along with chili flakes (and dried parsley, if using). Wait for a minute or two until the onion turns glassy, throw in the butter and chopped sage leaves. Add the potatoes into the mix, stir for around 5 minutes. Add the vegetable stock and simmer for half an hour. Salt and pepper to taste. If you like, you can puree the soup and serve with either additional butter or a bit of sour cream.
Like it heavier? Leave these french roots of the soup behind and use smoked fatty ham cubes instead of olive oil – just fry them long enough to get them as crispy as you like them and get the fat to come out and then proceed as usual.
What does it cost:
For a bit garlic, butter and oil and electricity and all you won’t get more than 1 euro.