2Large Yukon Gold Potatoabout 1.5 pounds. Peel and cut into cubes.
3CupsChicken Bone Broth
2CupsWater
1TeaspoonPatisFish Sauce
1TeaspoonBlack 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.