Potato and Onion Soup

1. 1

   Combine the potato, onion, and stock in a saucepan and simmer, covered, until the potato is tender, about 15 minutes.

2. 2

   If youre serving the soup cold, chill now (or refrigerate for up to 2 days or freeze for up to a month before proceeding).

3. 3

   Puree in a blender, in batches if necessary, until very smooth.

4. 4

   Stir in the milk or cream and reheat gently (or chill again); do not boil.

5. 5

   Season to tastecold soups generally require more seasoning than hot onesgarnish with the parsley or chives, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.