A new rendition of Tinola, this time made creamy with potatoes with the same aromatics of the soup.  Lots of ginger and garlic. 

Not Your Mom's Tinola

I feel like I should always put a disclaimer when I post a recipe.  I don't make traditional Filipino recipes.  The main reason is that there are huge huge Filipino Food Bloggers like Panglasang Pinoy, Kawaling Pinoy.  They are both based in the US, and provide all you need to make as close to authentic recipes.

What I do is take those flavors, ingredients and/or cooking methods and put a little spin on it.

In saying that this is not a traditional Tinola recipe.  I take the 3 key flavors:

• Chicken Broth
• Ginger
• Garlic

And make it into a creamy potato soup.  It's faster, has the same flavors and bonus it's creamy and will tide you over nicely until your next meal.

How to Make Creamy Tinola Potato Soup

These are the ingredients you need to make the soup:

• Olive Oil
• Onion
• Ginger
• Garlic
• Yukon Potato
• Chicken Bone Broth
• Patis (Fish Sauce)
• Black Pepper

In a large pot heat up the olive oil on medium heat. Add in the onion. Cook until fragrant and translucent. About 3-4 minutes. Add in the garlic and ginger. Cook for a minute to release the flavors.

Add in the potatoes and stir for another minute. Pour in both the broth and the water. Cover and bring up to a boil for 10 minutes. Check the potatoes to make sure they are super soft. Just poke them with a fork. They should just fall apart.

Transfer all of the soup into a blender. Take out the small plastic cap and cover that hole with a tea towel that has been folded over at least 4 times. Bend on high until the soup is super smooth and creamy.

Season with the patis (fish sauce) and black pepper. Blend a little bit more. Pour into bowls.  I garnished with my left over Malunggay Pesto, dried malunggay leaves and crispy ginger bits.

It's like a friend you haven't seen for a long time.  It's a bit different yet oh so familiar and comforting at the same time.

Creamy Tinola Potato Soup

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main Course

Cuisine: Filipino

Servings: 4 Bowls

Author: Rezel Kealoha

Ingredients

• ▢ 2 Tablespoons Olive Oil
• ▢ ½ White Onion Diced
• ▢ 4 Cloves Garlic Diced
• ▢ 2 Tablespoons Grated Fresh Ginger
• ▢ 2 Large Yukon Gold Potato about 1.5 pounds. Peel and cut into cubes.
• ▢ 3 Cups Chicken Bone Broth
• ▢ 2 Cups Water
• ▢ 1 Teaspoon Patis Fish Sauce
• ▢ 1 Teaspoon Black Pepper

Garnish (Optional)

• ▢ Malunggay Pesto
• ▢ Dried Malunggay Leaves
• ▢ Crispy Garlic

Instructions

• In a large pot heat up the olive oil on medium heat. Add in the onion. Cook until fragrant and translucent. About 3-4 minutes. Add in the garlic and ginger. Cook for a minute to release the flavors.
• Add in the potatoes and stir for another minute. Pour in both the broth and the water. Cover and bring up to a boil for 10 minutes. Check the potatoes to make sure they are super soft. Just poke them with a fork. They should just fall apart.
• Transfer all of the soup into a blender. Take out the small pastic cap and cover that hole with a tea towel that has been folded over at least 4 times. Bend on high until the soup is super smooth and creamy.
• Season with the patis (fish sauce) and black pepper. Blend a little bit more. Pour into bowls and garnish with pesto, malluggay leaves and crispy ginger.

Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Creamy Tinola Potato Soup I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.