Potato and onion soup

by Caitlin Saniga

I've only made soup about three times in my life, but this soup, by far, was the simplest, quickest soup I've made.

• 1 cup potato (about 1 large), peeled and cut into chunks
• 1 cup onion or leeks, peeled or trimmed, washed if necessary, and cut into chunks
• 3 cups chicken stock
• 1 cup milk or cream
• salt and pepper
• chopped parsley leaves or chives for garnish

Combine the potato, onion and stock in a saucepan and simmer, covered, until the potato is tender, about 15 minutes. If you’re serving the soup cold, chill now (or refrigerate for up to 2 days, or freeze for up to a month before proceeding).

Puree in a blender, in batches if necessary, until very smooth. Stir in the milk or cream and reheat gently  (or chill again); do not boil. Season to taste, garnish with the parsley or chives, and serve.

Makes 4 servings.

Recipe: The Minimalist Cooks at Home by Mark Bittman

Photo: Caitlin Saniga

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