Guy's Creamy Potato Onion Soup with Chives

The perfect soup for a weekend lunch is my husband's luscious Potato Onion Soup. He used to make it as a bachelor, because the ingredients were relatively inexpensive, was easy to make and tasted great. Of the chillier weather soups, it's one of the ultimate comfort foods, 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! It can also be 'tarted up' with a swirl of sour cream, some chopped chives and a dollop of sautéed leeks for a bit more pizzazz. Leftover mashed potatoes can also be used, which makes the soup even easier to make. It also freezes well, so it can be made ahead of time, and simply reheated when needed. Leeks can be used instead of onions for a Potato Leek Soup, but that would have been pretty fancy cooking for a bachelor!



Guy's Potato Onion Soup
Serves 4

2 tbsp butter
1 large onion or 2 small leeks, peeled and chopped
3 baking potatoes, peeled, chopped or 2 cups mashed potatoes
4 cups vegetable of chicken stock
Maldon salt and fresh ground white pepper, to taste 
1/2 cup whole milk or light cream, as desired
fresh chives, for garnish


Heat the butter in a large saucepan over medium-low heat. Add the onion and season with Maldon salt and white pepper. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured. Add 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, or if using leftover mashed potato, simply cook uncovered for 5-6 minutes until warmed through. Uncover, and set aside to cool slightly. Use a stick blender to blend until smooth, then taste and adjust the seasoning. Stir in the milk or cream as desired, heating the soup through over medium-low. To serve, pour into warmed bowls and garnish with a fresh chopped chives. Serve immediately.