Creamy white potato soup with onion
Here’s a vegetarian soup. If you want to go completely vegan, you can substitute olive oil for the butter.
4 onions, peeled and sliced
1 pound potatoes, peeled and cut into even sized pieces
3-3/4 cups water
3 tablespoons butter or margarine
1 tablespoon olive oil
salt and freshly ground black pepper
grated nutmegPut a quarter of the onions into a large saucepan with the potatoes and water. Bring to a boil, then cover and cook until the potatoes are completely tender - about 15-20 minutes.
Meanwhile, melt the butter and oil in another pan, put in the remaining sliced onions and cook them gently, with a lid on the pan, until the onions are very tender: about 15 minutes. Do not let them brown.
Purée the potato mixture in a blender or food processor, then return it to the saucepan. Add the onions and salt, pepper, and grated nutmeg to taste. Reheat gently and serve.
Trust me, you’re going to need to use a lot more nutmeg than you think you’ll need.
