A delicious soup for a Sunday lunch is my husband's Potato Onion Soup, which he used to make as a bachelor because the ingredients were relatively inexpensive, was easy to make and tastes great. Of all the winter soups, this is one of the most comforting and familiar. And thanks to the starch content, potatoes make a creamy soup all by themselves, so you don't even have to add milk or cream unless you want to! A heartwarming soup for in front of the fire, it can be 'tarted up' with a swirl of sour cream and some chopped scallions or chives if you'd like to serve it to guests. This soup also freezes well, so it can be made ahead of time, and simply reheated when needed. Of course, you can use leeks instead of onions for a more posh Potato Leek Soup, but that would have been pretty fancy cooking for a bachelor!
Guy's Potato Onion Soup
4 tbsp butter
2 large onions, peeled and roughly chopped
6 baking potatoes, peeled and quartered
8 cups chicken stock
1/2 cup sour cream, for garnish
1 bunch fresh scallions or chives, for garnish
Heat the butter in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured. Add the potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 20-30 minutes or until potato is very soft. Uncover. Set aside to cool slightly.
Use a stick blender to blend until smooth. Alternatively, use a blender and purée until smooth transferring the soup to a clean saucepan, then taste and adjust the seasoning. Stir in the milk or cream as desired, heating the soup through over medium-low.
To finish the soup, reheat the soup to a gentle simmer and pour into warmed bowls. Garnish with a swirl of sour cream over each serving and some chopped scallions or chives, and serve hot.