Potato and Onion Soup

Name: Potato and Onion Soup
Yield: makes 4 servings
Ingredients: 1 cup peeled potato chunks (about 1 large); 1 cup roughly chopped onion or leek, the leek well washed; 3 cups chicken stock; 1 cup milk or cream; Salt and freshly ground black pepper; Chopped fresh parsley or chives for garnish

December 20, 2011

Always cook the vegetables for a creamy soup until tender, but no more than that. Spinach is tender in a couple of minutes; potatoes, cut into chunks, will require no more than ten or fifteen. Almost nothing will take longer than that. Cover the pot while the vegetables cook to prevent too much of the stock from evaporating.

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