Potato Soup

Preparation info
  • Makes 6 cups 1.5 l ) ;

    5

    first-course servings
    • Difficulty

      Medium

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is a simpler potato soup than the Parmentier and is not puréed, but slightly thickened as the potatoes disintegrate. It can be made vegetarian by substituting Garlic Broth for the stock.

Ingredients

  • 1 tablespoon (15 g) unsalted butter
  • 1 medium onion, finely chopped

Method

In a medium saucepan, melt the butter over medium heat. Stir in the onion, toss to coat in the butter, and cook for 5 minutes, stirring occasionally. Stir in the potatoes and stock. Bring to a boil. Lower the heat and simmer for about 15 minutes, stirring occasionally, until the potatoes are almost cooked through.

Stir in the celery seed and simmer for 5 minutes, stirring frequently to