Rainy Day Creamy Potato Soup

• 
  2 tablespoons Olive Oil


• 3 teaspoons vegetable broth powder


• 1 teaspoon kalonji


• 1 tablespoon crushed, roasted garlic


• 1 bay leaf


• 6 medium sized red potatoes


• 3 cups water


• ½ cup milk


• 1 teaspoon corn starch

Heat the olive oil in the same pot you’re going to make the soup in and sauté 1 tsp of the veggie broth, the kalonji, the garlic and a bay leaf until they release their aroma, then add the water and remaining vegetable broth powder.

Wash well, then cut the unpeeled potatoes into ½ cubes. Add to the hot water and bring to a boil. Simmer until the potatoes are very soft, about 2 hours. Add the milk and stir. Add the corn starch to ¼ cup or so of hot water in a mixing cup and stir until it is well blended and not lumpy. Pour into the soup and stir. Allow to simmer, stirring for a few minutes to thicken the soup.

Serve with rolls or bread. Feeds two adults, or more with a salad on the side.