Put the potatoes and onions in a soup pot in alternating layers. Add enough water to cover by an inch or so. Bring to a boil and then reduce the heat to a medium simmer. Cook for about 20 minutes until the potatoes and onions are soft.
Basic Potato Soup
(Serves 4)
- 4 -5 large potatoes, sliced (I like russets for this soup, but any type will work. I also like to leave the skins on but it’s just personal preference; if you like a smoother soup, peel them first).
- 2 large onions, sliced
- water to cover
- 2-3 Tb butter
- salt and pepper to taste
To puree the soup, remove it from the heat and either puree it in small batches in a standard blender or food processor, or use an immersion blender (my favorite!) and blend until smooth. Use caution as the soup is hot and does splash even if you’re careful.
Once the soup is pureed, add the butter, salt and pepper to taste and serve.
It’s perfect just like this, but you can really dress this soup up with almost anything you have on hand. To make a more luxurious version, add some heavy cream and a handful of grated cheese and heat it after you’ve pureed it just long enough to melt the cheese throughout. Go even further and add some crispy bacon bits, some chives, shredded cheddar cheese and some tiny broccoli pieces for a “loaded baked potato” version. Sometimes I just stir in some fresh spinach and a little parmesan until the spinach wilts.
