- ½ large onion
- 2 medium potatoes
- 3 cups stock
Slice up your onion and sauté until translucent in a bit of oil. Add the potatoes and stock and boil until the potatoes are soft.
That’s the basics now here come some of the variations that we tried:
If your stock is home made vegetable stock you may need to add a bit of salt for starters and we added two herbs – 1 bay leaf and 2 sprigs of thyme. The leaves will handily come off the little thyme branches and if you decide to puree the soup you will need to take the bay and twigs out before you do that. Try chicken stock for more richness and add a a couple of tablespoons of cream as a finishing touch.
You can leave the soup thick and rustic adding thinly sliced zucchini, carrot, spinach, broccoli, kale etc, near the end of the cooking time. Or you can puree it to a fine texture and add cream, a swirl of yoghurt, chopped chives, fresh herbs, grated cheese…
Feel free to interpret “onion” as any member of that family: garlic, leeks, shallots and add liquid as you will to reach the consistency that you desire.
A favourite trick is to add a ½ teaspoon – just a touch of vinegar to a soup, especially in this earthy potato fare, it gives it a bit of a pick up that is not overtly vinegar on the palate.