The Simplest Potato Soup recipe

The Simplest Potato Soup

Serves 6 to 8

When this soup is made with really good potatoes, it has an extraordinarily earthy flavor that is delicious simply as it is or as a canvas for many other flavors, such as sautéed wild mushrooms. When the black pepper is really good, too, a sort of alchemy takes place that infuses the earthy potatoes with rich, deep flavors. Add condiments, if you like, to resonate what will come next. A bit of caraway butter atop each serving is delicious when a rich beef stew or some sort of cabbage will follow. Add the zest of 2 lemons along with the black pepper if fish or shellfish is on the menu. You get the idea, right?

ingredients

3 tablespoons butter

1 yellow onion, cut into small dice

Flake salt

2 ½ pounds organic dry-farmed potatoes, such as German Butter or Yukon Gold

6 to 8 cups homemade chicken stock

Black pepper in a mill

cooking instructions

Put the butter into a large saucepan or soup pot, set over medium-low heat, and, when the butter is melted, add the onion. Cook gently until very soft and fragrant, about 20 to 25 minutes; do not let the onion brown. Season with salt.

While the onion cooks, peel the potatoes and cut them into very thin slices.

Add the sliced potatoes to the pot, stir and cook for 2 minutes. Season generously with salt, add the stock and increase the heat to high. If necessary, add enough water to cover the potatoes by about 1 inch. When the liquid boils, reduce the heat and simmer very gently until the potatoes are tender about 12 to 15 minutes.

Test the potatoes and if they are quite tender, remove from the heat. If they are not yet tender, cook another few minutes, test again, and remove from the heat. Season very generously with black pepper, cover and let rest 10 to 15 minutes.

Use an immersion blender to purèe the soup until quite smooth. If it is too thick, thin with a little stock or water.

Return to a low burner, heat through, taste and correct for salt and pepper