Fall is upon us and I thought I would share some fall appropriate recipes. If you are a potato lover like myself (who isn’t?), you would totally enjoy this recipe. Growing up I was a picky eater, but would not say no to anything that had potatoes in them. I love fried potatoes, baked potatoes, mashed potatoes as well as sweet potatoes. I also love soups. Potatoes in a soup, hallelujah!
This soup is perfect for a lazy rainy day and is my go-to comfort food. I like to serve it in the fall and winter and is a pantry ingredient friendly too. It only requires a couple of ingredients and is seriously the creamiest soup you will ever spoon into your mouth.
It can be prepared in just under an hour with MOST of that time gazing at the simmering soup 😉 The best part about this soup is that it is so versatile and very adaptable. You can add any vegetable of your choice be it kale, broccoli, carrots. You can also add herbs and bacon for enhanced flavor.
- 4 medium potatoes peeled and cubed
- 1 medium onion chopped
- 1 Tbsp unsalted butter
- 1 ½ cup whole milk
- 1 cube bouillon cube (or chicken broth)
- ¼ cup parsley
- Salt & pepper to taste
- Place the cubed potatoes in a medium saucepan. Add enough water to cover. Cook over medium-high heat for about 15 minutes or until potatoes are tender.
- Remove potatoes from the heat and let it cool down for about 5 minutes.
- Mash potatoes with a potato masher.
- Melt butter in a medium saucepan. Add onions and cook until onions are softened. Stir in bouillon cube until dissolved.
- Add mashed potatoes to the cooked onions. Add milk, salt & pepper and cook for another 3-5 minutes.
- Add parsley and blend with the soup
- To serve, spoon into individual soup bowls and garnish with parsley