Everyday potato soup

Ingredients

  • 8 potatoes, peeled and diced
  • 2 quarts water or stock of choice
  • 3 onions, sliced
  • 1 cup milk
  • salt and pepper to taste
  • 2 tablespoons butter or oil of choice
  • 4 teaspoons chopped parsley (or chervil)

Steps

  1. Put the potatoes into a soup pot. Add the water and onions and cook over low-medium heat, covered, for about 45 minutes.
  2. With a hand masher, mash the potatoes in the soup pot. Add the milk, salt, and pepper, and mix the soup, then reheat.
  3. Just before serving, add the butter and parsley. Stir and mix well. Serve hot during the cold weather and cold during the warm weather. (When soup is served cold, oil must be used instead of butter.)

This simple little recipe for potato soup has become one of our favorites. I chose it for lunch a few weeks ago because it looked nice and cheap—a few potatoes, an onion, a cup of milk, and you’re off. It doesn’t seem promising at first glance but once everything has cooked together, it somehow becomes a beautiful soup. You can adjust the amount of each ingredient depending on the state of your pantry and the calendar distance to your next payday: the first time I made it, I got by just fine with four potatoes and one red onion.

It’s taken from Br Victor-Antoine d’Avila-Latourrette’s Twelve Months of Monastery Soups, which I think was a gift from one of us to the other.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s