by Caitlin Saniga
- 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