Potato Soup of Many Disguises

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I don’t mean to offend the lowly potato, but potato soups are boring unless the stock is spectacular or the soup garnishes are innovative. This is a basic and good soup to which you can add the garnish of your choice.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups sliced onions
  • 5 cups

Method

Melt the butter in a heavy medium saucepan over medium heat. Add the onions, cover the pan, and sweat until translucent. Add the potatoes and stock. Heat to boiling, then reduce the heat and simmer until the potatoes are tender.

Puree the potatoes and onions with a little of the stock in a blender and stir back into the remaining stock. The soup will be thick. Thin the soup further with