I get that being cold blows. But being hot does too! And you can’t eat soup when you’re hot – that’s no fun for anyone. So like almost all things that are awesome, there’s a little bad with a lot of good. Soup is the good to cold weather. One of them at least.
I realize there are a million versions of totally awesome potato soup out there. This is my simple, need to make something hearty and fast version. Minimal chopping. Few ingredients. Happy bellies. Sometimes that’s all you need – and when it is, this soup is here for you.
Happy soup season!
- 5 medium potatoes, peeled and sliced ¼"
- 1 onion finely diced
- 1tsp salt
- 1cup water
- 3tbsp unsalted butter melted
- 2tbsp flour
- 3cups mills
- 1½cups shredded cheese of your choice
- salt & pepper to taste
- Place potatoes, onion, salt and water in a large pot fitted with a lid. Bring to a boil and then let simmer, covered, for 10 to 15 minutes or until potatoes are tender.
- Once potatoes are tender, mash to desired consistency with potato masher.
- Combine the butter and flour in a small dish. Add to the potatoes and cook for about 1 minute.
- Add the milk and stir. Simmer until soup becomes a little thicker - 5 to 10 minutes.
- Once thickened throw in cheese and add salt and pepper to taste. Serve with extra cheese or minced parsley. Enjoy!