Cut your potatoes into pieces no larger than 3/4 and try to keep them around the same size so that they cook at the same time.

In a stock pan saute the onion, green onion and smashed garlic until tender.

Stir in the potatoes fry very well

Add Salt, pepper and 7 spices

Gradually add heavy cream. Bring to boil. Cook and stir for 2 minutes or until thickened

Add the vegetable stock until soup is desired consistency

Cover the pot until the potato becomes tender

After that, blend the soup depending on how thick we prefer the soup to be

Sprinkle Cheddar cheese and parsley on top and serve.

Made by: dandoun kabbara