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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very simple soup. It is a dish that we almost always have all the ingredients on hand. Ingredients:
1/2 cup unsalted butter |
1 large onion, chopped |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
4 large idaho potatoes, total peeled and cut into 1/2-inch chunks (2 1/2 to 3 pounds) |
3 cups water |
1/2 cup milk |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 dash grated nutmeg |
1 dash cayenne |
minced chives or parsley, for garnish |
Directions:
1. In a large saucepan or flameproof casserole, melt half the butter over moderate heat.
2. Add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes.
3. Add the chicken broth, potatoes, and water.
4. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes.
5. With a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact.
6. Add the milk and the remaining butter.
7. Season the soup with salt, pepper, nutmeg, and cayenne.
8. Serve piping hot, garnished with the minced chives.
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