Days were busy for me prior and during the mooncake festival, making mooncakes and also it was the school holidays. So, I really didn’t have much time to bake cakes, make or cook anything else. I think the best thing or food that I need is a bowl of healthy soup after indulging so many mooncakes with sinfully high calories. I love this very smooth and comforting potato soup served with toasted bread. No wonder Ree Drummond (The Pioneer Woman) named this soup as the ‘Perfect Potato Soup!’ This soup is very easy to make and I only took about 30 minutes in total to prepare and cook this soup. I have reduced the ingredients for 3 servings with adjustments. If you like to cook more of this potato soup, please head over to The Pioneer Woman to check on her recipe with pictorial.
I’m linking this post to Cook like a Star, organised by Zoe from Bake for Happy Kids,
Wanna to share my happy moment with you. I’m so honoured that my Handmade Piggy Mooncake recipe appeared on San Francisco Chinatown Moon Festival newsletter this year. Thank you Marleen Luke for featuring my blog post.
Hope you have a wonderful week ahead!