This potato soup is such a classic kitchen basic and only costs pennies (before adding variations). It’s always comforting and bursting with flavor.
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
Put the potatoes and onions in a soup pot in alternating layers. Add enough water to cover by an inch or so, and add a pinch of salt. 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.
To puree the soup, remove it from the heat and either puree it in small batches in a standard blender, 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. If you’re adding additional ingredients, return the soup to the stove at medium heat.
Once the soup is pureed, add the butter, salt and pepper to taste. It’s perfect just like this, but if you’d like to dress it up, the variations are only limited by your imagination. The possibilities are endless: just adding some sharp cheddar to the basic soup adds some depth; or you could add ham and cheese; or loaded baked potato ingredients (broccoli, cheese, sour cream, chives, crispy bacon); spinach and cheddar; or parmesan with some roasted garlic. Really anything that you think pairs well with potatoes.
In the version I recently made, I added very thinly sliced asparagus and Swiss chard, 5 minutes before removing the soup from the heat. I like the vegetables to still have a slightly firm texture to them, but you can certainly let them simmer longer if you like them softer. To finish it off, I stirred in ½ cup of grated Romano cheese and sprinkled the top with crisp bacon.
Growing up, my family always served potato soup with an optional pat of butter and freshly ground pepper on top.