When it’s cold and miserable outside, I want food that is warm and comforting inside. This potato soup recipe has been handed down for four generations in my mother’s family, probably because it’s so simple and so satisfying.
2 medium yellow onions, minced (I used my recently resuscitated food processor for this task — way better than crying with a paring knife.)
1 tsp minced garlic
1 stick of unsalted butter
3 bags Ore-Ida Steam and Mash potatoes (steamed, not mashed)
2 cups whole milk
2 cups low fat milk (2% or 1%, not skim)
2 cups vegetable stock
black pepper to taste
How I Made It
In a large soup pot, melt the butter over low heat. When it’s melted, add the onion and garlic. Cook over low-medium heat for about 5-7 minutes. The onions should turn a lovely foamy yellow and smell wonderful — they should not brown. Slowly add the milks and the vegetable stock.
While the onions cook, cook the Steam and Mash potatoes as directed. It used to be that I washed, peeled, chopped, and boiled 5 pounds of potatoes to make this soup, but no more!! I’m not usually a corner-cutter, but who in their right mind wants to peel 5 pounds of potatoes?!?!?
When the potatoes are done, add them to your pot and combine gently with a large spoon or rubber spatula. Reduce the heat to the lowest setting and let it cook gently for 30 minutes or so. About 10 minutes before you are ready to serve, increase the heat to medium so it’s plenty hot. Pepper to taste. (If you think it’s too lumpy or too soupy, use an immersion blender to achieve whatever consistency you prefer.)
Serve with a variety of garnish (shredded cheese, bacon crumbles, French’s fried onions, green onions, etc.) and fresh bread. Makes 8 heaping servings.
How It Turned Out
Seconds were had by all, so I’ll take that as a good sign.