NOTE: This soup is a favorite on a cold night and comforts the heart
and soul of the recipient. It is an old-fashioned simple recipe that
is creamy and delicious. A must-have recipe to add to your soup
collection.
8 medium or 3 large baking potatoes, peeled and cut into small cubes
2 medium yellow onions, chopped small
1 teaspoon salt
water to cover potatoes, about 5 cups
4 to 6 tablespoons butter
salt and pepper to taste
1 tablespoon snipped fresh parsley, optional
½ to 1 cup half-and-half, plus more if desired
parsley sprigs
1. Place the potatoes, onions, and salt in a large 8-quart heavy pot,.
Add the water and cook about 25 to 30 minutes, or until very tender.
2. Mash potatoes with a potato masher, leaving some potatoes in small
chunks. Continue to soft boil potatoes for a few more minutes, letting
the soup thicken and stirring often to avoid burning. Add the butter,
salt, pepper, and parsley.
3. Add the half-and-half ½ cup at a time, stirring until the soup is
smooth and reaches desired consistency. Taste soup and add a little
more salt or pepper if desired. Ladle soup into bowls and garnish with
parsley sprigs. Serve warm with your favorite salad and crackers.
Serves 6.
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