Is this really money saving?
Cream seems expensive to me.
Do you get the potatoes soft by the original sauteeing, or by the follow up simmer? Or is it a bit of both?
It does look very tasty. I haven't made potatoe soup in decades.
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My mother used to use evaporated milk because she couldn't afford cream. It was always very creamy and delicous!
Well it's more money saving if you cook this in larger portions. I estimate I pay around 1$ serving and this recipe is for 3 servings. Well I let they simmer and taste if they are enough soft for my taste.