Necessary products:
150 g. Kaymakani butter
3 cups of Kaymakani milk
500 g potatoes
2 carrots
1 tsp. coriander
1 sprig of parsley
Salt
Peel the vegetables.
Puree the boiled vegetables using a puree maker or a kitchen robot until the mixture is homogeneous. Do not throw out the water used for boiling the vegetables.
Add the butter, milk and about half a liter of the water used for boiling the vegetables to the mixture.
Mix well until the mixture is homogeneous and get the creamy soup back to the hot stove for another 5 minutes.