6 medium potatoes, peeled and cubed
2 medium onions, chopped
3 cups vegetable or chicken stock
3 cups milk
1 Tbsp. butter
salt and pepper
Melt butter, add a cup of broth, and gently cook the onions and potatoes in a covered saucepan until soft.
Add rest of liquid and salt and pepper to taste.
Serve topped with a little chopped parsley, shredded cheese, bacon bits, seasoned croutons, or a dollop of sour cream and a sprinkle of chopped chives.
- My dad’s version. Add more protein! Beat an egg and stir into simmering soup just before you serve it. You get little chunks of scrambled eggs. Top with shredded cheddar cheese and fresh toast cubes.
- You can use all milk.
- If you like garlic, add some to potatoes and onions as they cook.
- If using leftover potatoes, already cooked…Carefully cook onions in butter, don’t brown. Add cubed potatoes when you add the liquid.
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