|Super yummy creamy potato onion soup with whole-meal bread.|
- 2C Potatoes, peeled and diced, per person
- 1/2C milk of your choice (or less, or more)
- 1/4 small onion cut in strips (+/-)
- 1tsp veggie oil
- Salt and pepper to taste
- Grated cheese (optional)
This is for one serving. Scale up as needed. Recipe takes about 20 to 30 minutes, depending on how big your potato pieces are. Put the potatoes in a pot and add just enough water to cover them. Boil on medium high or high until the potatoes are soft all the way through (cooked). Add more water as needed to keep the potatoes covered (barely).
While your potatoes are cooking, heat the oil in a frying pan or wok, then add onions. Add salt to the onions if you want, it makes them sweet and extra tasty. When they're soft all the way through and lightly browned to really really cooked (but not burned, that's no good) take them off the heat and set them aside.
When the potatoes are cooked use a stick blender or normal blender to turn the potatoes and water into one smooth paste. Add milk here as needed to make the soup smooth and creamy. Heat a bit more to cook off some liquid if it's too soupy. Add onions, serve into bowls, garnish with cheese (if desired). Nom.
- Meaty-types can use chicken stock instead of water (which is what most restaurants seem to do)
- Drain the water and blend the potatoes with just milk.
- Add roasted garlic at the blending stage
- More onion
- Garnish (or stuff) with bacon or veggie bacon sub (smoked gouda tastes pretty bacon-y to me)
- Try with carrots, sweet potatoes, or beets instead of/ in addition to the potatoes.
Anyway, that's what I've been gorging myself on here in Guatemala lately. They use very little milk in the soup, but because they blend the potatoes with water, it's still smooth and creamy (and cheap). And sometimes almost too thick.
I know, not really soup weather up north right now. Just thought I'd share.