Creamy Potato Soup, Cheese Toast | Easy Aloo Shorba

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In a deep pan, melt some butter and add chopped garlic, chopped ginger, and chopped onions. Sauté until the onions become translucent. Next, add diced potatoes and cook for about 3-4 minutes, stirring until the potatoes start to turn a light brown color. Increase the flame to high, then add milk, water, and salt. Let it boil until the potatoes become soft and mashy. Once done, cool the mixture completely and blend it until smooth.

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Transfer the blended mixture back into a deep pan. Adjust the consistency with additional water if necessary, bring it to a boil, and then turn off the flame. Add chopped green onions, grated cheese, salt, and black pepper powder, and mix well. Your cheesy, velvety potato soup is now ready to comfort you, especially when paired with the perfect cheese toast.

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For the cheese toast, start by slicing footlong bread diagonally. Top it with shredded cheese, Italian seasoning, and chili flakes. Cook it in the oven or toaster oven at 180°C until the cheese melts. Alternatively, you can melt some butter in a flat pan, place the cheese bread in it, cover with a lid, and let it cook until the cheese melts. Turn off the flame and let it sit with the lid on for a moment before serving.