We harvested a lot of potatoes this year. I didn't have heavy cream, so I wanted to come up with a recipe using what we had on hand.○ Cover with a lid when you simmer so that the water doesn't evaporate.○ You can use bacon instead of chicken stock granules.○ If you don't have onions, use Japanese leek instead. In that case, use about 5-8 cm worth.○ Since this uses soy milk, if you let it boil after adding it, it will form lumps, so be careful! Recipe by miharun327

I needed to use up a lot of kabocha my gran gave me. It's hot in the kitchen, and I didn't want to cook over a stove, so I used my rice cooker instead.Make sure you blend it in the mixer and add the milk and heavy cream while the mixture is still warm.It won't mix well once cooled. Recipe by Natsumomomama

Check out the carrot version atThe trick is not to burn the dish while cooking. You could use both potatoes and sweet potatoes for this. Sweet potatoes are smaller than regular potatoes, so I took the carrot and potato recipe and halved the ingredients. Recipe by Erueru286

I tried making a potage with nutrient-packed spinach and the natural sweetness of sweet potatoes.It's very easy to prepare with a blender!Cutting the sweet potato into small pieces cuts down on the simmering time. For 4 plentiful servings. Recipe by KaoRi

It's new potatoes season so I wanted to make soup.Mix well when heating to prevent burning. Mind you don't let it boil too much. New potatoes have 8 times the amount of vitamin C as apples, and the vitamin C content can stand strong heat, making them a good source of nutrients. Recipe by Ringonoki

I wanted to make potato potage soup for my family.To shorten the time, I cut the potato finely and microwaved it. There's nothing difficult about this recipe, really. Recipe by keromido

I began using soy milk after developing a milk allergy. It's great even with soy milk.Increase the amount of soy milk to taste. If you add more water, it will become weak. You could also use regular milk. Recipe by makisora

When I had leftover boiled scallops, I used them in place of Manila clams and made this clam chowder. Because it turned out so good, I now make this chowder with scallops more frequently than regular clam chowder. What makes me happy is that there is no need to de-sand and no trash (= clam shells) as well.When sauteing the vegetables, adjust the heat to not let them burn. Quickly stir and saute with a spatula as soon as you add the flour.There is no thickness to the stew at first, but the liquid will reduce and gradually thicken as you let it simmer until the vegetables soften. Recipe by yaburie

I thought up a recipe using nagaimo yams, for which my prefecture is famous.My husband loves potage; after he had some of this, he said it was simple, warm, and delicious!It's so easy, so there are no real tips.When cutting the nagaimo yams, they'll get slippery, so be careful. Recipe by Dorayuuku

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

I love making potage soup with various vegetables.When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables.Adjust the thickness of the potage to taste depending on the size of the zucchini.Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene. Recipe by rose12

I love soup with lots of vegetables, so I added vegetables to corn potage!The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil.You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup. Recipe by yaburie