• heavy saucepan with cover
• wooden spoon

• 2 T olive oil or butter
• 2 onions, finely diced
• 3 bay leaves
• salt
• 2 Q water
• 2 pounds potatoes, peeled
• pepper
• 2 T parsley, chopped

Peel the potatoes, then slice thinly. Add to the onions, turn up to high heat, and cook about 10 minutes. Onions will be browning and the mixture will be 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, you can put some or all of the soup in a blender or food processor for a smoother, heavier soup. 

Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

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