Potato & Onion Soup
Three ingredients plus butter plus water. That's the whole soup, and it's better than most soups in cans. The secret is cooking the onions until they're properly soft and a little sweet before any liquid goes in. At least 10 minutes, longer if you can wait.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4 servings
- Cost/serving
- $0.90
Ingredients
- ·700 g, peeled and diced potatoes
- ·2 large, sliced onion
- ·3 tbsp butter
- ·1.2 L (or water) stock
- ·to taste salt
- ·to taste black pepper
- ·100 ml milk (optional)
Method
- 1.Melt the butter in a heavy pot over medium-low. Add the onions and a generous pinch of salt. Cook 12-15 minutes, stirring often, until soft and pale gold.
- 2.Add the potatoes and stir to coat in the butter.
- 3.Pour in the stock. Bring to a boil, then reduce and simmer for 20 minutes until the potatoes mash easily against the side of the pot.
- 4.Blend with an immersion blender to your preferred texture. Silky-smooth or chunky both work.
- 5.If using, stir in the milk. Season aggressively with salt and pepper. The soup should taste like itself, not like seasoning.
If you don't have…
- stock: water plus extra salt and a knob more butter
- milk: any cream, or skip. It's optional
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