A quick and easy recipe for a favorite cold-weather food.
Yield: 4-6 servings
Time: 1 hour
Tools
- heavy saucepan with cover
- wooden spoon
Ingredients
- 2 T olive oil or
butter - 2 onions, finely diced
- 3 bay leaves
- salt
- 2 Q water
- 2 pounds potatoes, peeled and thinly sliced
- pepper
- 2 T parsley, chopped
Directions
Sauté the onions and bay leaves in oil or butter over medium heat.
Add the potatoes, turn up to high heat, and cook about 10 minutes, until onions are browning and the mixture is starting to stick to the bottom of the pan.
Add salt and 1 c water, then scrape the bottom of the pan. Add remaining water and bring soup to a boil.
Lower heat, partially cover, and simmer for about 30 minutes, until potatoes are cooked.
Remove the bay leaves and season the soup with salt, pepper, and parsley.
Optionally, for a smoother, richer soup, you can blend some (top image) or all of the soup (bottom left). Unblended is bottom right.
Notes
Also see my recipe for potato leek soup.
Adapted from Vegetarian Cooking for Everyone (read my review).
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