Weeknight · Autumn and winter
Farmhouse Potato Soup
Potatoes, onion, butter, and milk. Some of the potatoes mashed back in, so the soup is thick without a packet.
45 minutes · Serves 6 · About 2 ½ quarts
“Better a dry crust with peace than a house full of feasting with strife.”
Ingredients
- 6 tbsp butter
- 1 onion, chopped
- 3 lb potatoes, peeled and cut in 1/2-inch cubes
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 ½ tsp fine salt, then more to taste
- ½ tsp black pepper
- 1 cup grated cheddar, optional, stirred in off the heat
Method
- 1
Melt the butter in a heavy pot. Cook the onion until soft, about 5 minutes. Add the potatoes and stir for 2 minutes.
- 2
Sprinkle in the flour and stir so every cube is dusty. Pour in the broth, salt, and pepper. Bring to a simmer. Cook until the potatoes are tender, 15 to 20 minutes. A cube should crush against the side of the pot.
- 3
Mash about a third of the potatoes against the pot so the soup thickens and some pieces remain. Pour in the milk. Heat until it is steaming. Do not let it boil hard after the milk is in, or it can scorch and separate.
- 4
Taste for salt. If you want cheese, take the pot off the heat and stir the cheddar in until it melts. A pat of butter on each bowl is enough garnish.
From the kitchen
- The cornbread in the skillet is the right bread beside this.
- Leftovers thicken in the refrigerator. Loosen them with a splash of milk over low heat. Do not boil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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