Ingredients:
Potatos (shock)- cubed
1/2 onion chopped
Water
Salt/Pepper to taste
Milk (optional)
Peel and cube potatoes and place in pot. Add chopped onion and fill with enough water to just barely cover the potatoes. Cook for 25-30 minutes or until potatoes are fork tender. Blend with immersion blender or if you don't have a blender use a potato masher to make a chunky version of the soup.
Most potato soups call for heavy creams but I thinned mine out with a bit of organic milk since I always have at least a pint on hand. Also for different variations replace water with vegetable or chicken broth/stock to add more flavor.
No comments:
Post a Comment