Prep 15 mins
Cook 35 mins
This is a very simple soup. It is a dish that we almost always have all the ingredients on hand.
- 1⁄2 cup unsalted butter
- 1 large onion, chopped
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 4 large idaho potatoes, total peeled and cut into 1/2-inch chunks (2 1/2 to 3 pounds)
- 3 cups water
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 dash grated nutmeg
- 1 dash cayenne
- minced chives or parsley, for garnish
- In a large saucepan or flameproof casserole, melt half the butter over moderate heat.
- Add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes.
- Add the chicken broth, potatoes, and water.
- Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes.
- With a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact.
- Add the milk and the remaining butter.
- Season the soup with salt, pepper, nutmeg, and cayenne.
- Serve piping hot, garnished with the minced chives.