Potato Soup

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Serves

8

Introduction

This is one of the simplest yet most satisfying soups we could offer you. It’s easy to make, freezes well, and lends itself to nice variations. It also goes awfully well with our tuna salad!

Ingredients

	2	Tbsp. unsalted butter
	10 to 12	oz. (1 large yellow onion), peeled and coarsely chopped
	2 to 2½	lb. (3 or 4 large russet potatoes), peeled and cut into 6 to 8 pieces each
	4	(14½ oz.) cans low-sodium chicken broth
	¾	tsp. dried thyme or 4 or 5 sprigs fresh thyme
	2	or 3 sprigs fresh parsley
	~	A few grinds black pepper
	2	tsp. salt, approximately
	½	cup chopped fresh parsley
	¼	cup chopped fresh oregano

Steps

1. In a heavy 4-quart saucepan, melt butter, add onion, and sauté over medium heat until onion is soft but not browned, about 5 minutes. Add potatoes, broth, thyme, and parsley sprigs. bring to a boil, reduce to a simmer, cover, and cook until potatoes are tender when pierced with a fork, 15 to 18 minutes.
2. Drain potatoes into a bowl, saving the liquid. Remove thyme and parsley sprigs. Purée the solids in 2 batches in a blender or food processor, adding potato liquid as necessary. Return pureed vegetables and reserved cooking liquid to pan. Season with pepper and taste for salt, adding as desired. Stir in chopped parsley and oregano just before serving.

Notes

• Substitute 1 3/4 cups milk or whipping cream for 1 can of the chicken broth for extra richness. If using milk, don’t boil. Try adding broccoli florets, thick fresh mushroom slices, washed spinach leaves, chunks of fresh asparagus, etc. Cook them in the pureed potato base until as tender as you wish.
• Avoid using dried oregano to garnish this soup. If you can’t obtain fresh oregano, substitute fresh parsley.

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