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+ servings
Creamy Tinola Potato Soup
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5 from 1 vote

Creamy Tinola Potato Soup

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4 Bowls

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.