Seungwoo Dad's Gamja Soup

Name: Seungwoo Dad's Gamja Soup
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 potatoes; 1 onion; 2 cups water; 2-3 cups milk; Salt to taste; Pepper to taste; Some chicken stock; Some corn flakes

A smooth potato soup made by caramelizing onions for sweetness, then blending milk and potatoes together and simmering.

40 min Difficulty Normal Salads & light meals

Main ingredients

PotatoOnionMilkSaltPepperChicken stockCorn flakes

Ingredients needed 2 servings

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Potato Onion Milk Salt Pepper Chicken stock Corn flakes

Ttukdak Hyung's Rice Cooker Potato Soup

An ultra-simple nutritious breakfast soup made by pouring thinly sliced potatoes, onion, and heavy cream into an electric rice cooker, cooking, then gently mashing until smooth.

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Baek Jong-won's Potato Soup

A super simple, authentic-style potato soup made by blending boiled potatoes and sautéed onions with milk and simmering it to a smooth consistency.

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2 potatoes

1 onion

2 cups water

2-3 cups milk

Salt to taste

Pepper to taste

Some chicken stock

Some corn flakes

Recipe

Slice the potatoes as thinly as possible to shorten cooking time.
Julienne the onion, put it in a pot, and stir-fry vigorously until it turns brown (caramelized) and starts to smoke.
Add 2 cups of water to the caramelized onions, then add all the sliced potatoes.
Cover the pot tightly and boil on high heat for about 15 minutes until the potatoes are completely mashed, creating an onion-potato soup base.
When the potatoes are cooked, reduce the heat, pour in the milk, and before it foams up and boils over, blend smoothly with a hand blender.
Simmer the blended soup for about 10 more minutes until thickened, then season with salt, pepper, and chicken stock to taste.
Serve generously in a bowl and top with corn flakes for a classic Western-style diner feel.

Add water to thinly sliced potatoes and stir-fried onions, cover, and boil for 15 minutes.
Pour in milk, blend smoothly with a hand blender, then simmer on low heat for 10 more minutes.
Season with salt, pepper, and chicken stock, then top with corn flakes and serve.

Cooking tips

If you boil milk from the start, it easily foams up and overflows everywhere, so it's more convenient to first cook the potatoes with water, then add the milk.
Adding a little chicken stock adds a deep, rich umami flavor reminiscent of restaurant-style soup.

Recommended for

Those looking for a soft and hearty soup recipe that works well as a breakfast substitute.
Those who want to make a rich, family-restaurant-style potato soup at home.

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