Potato mash soup

Ingredients for 4 servings:

• 1 kg potatoes, floury or mashed potatoes from the previous day
• 750 ml milk, hot
• nutmeg
• salt and pepper
• 1 large onion(s)
• Fat, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mashed potato soup, potato soup, also ideal for using leftovers

Wash and peel the potatoes, cut them into small pieces, and rinse them again. Then add them to boiling salted water and cook for about 20 minutes. When the potatoes are tender, drain them through a sieve. Bring the milk to a boil as you would with mashed potatoes. In the meantime, mash the potatoes, then whisk them with the boiling milk (the amount needed depends on the type of potato). The consistency should then be liquid/creamy (it’s supposed to be a soup). The soup should be reheated briefly and carefully, as the potatoes will have cooled in the meantime. Season with salt, pepper, and, if you like, nutmeg. Shortly before serving, peel and dice the onion, and fry them in a pan. The fried onions should only be sprinkled on the soup in the bowl immediately before eating, as otherwise they will go soft! If using mashed potatoes from the previous day, simply bring about 1/2 liter of milk to a boil and whisk it in. Then gently heat in a saucepan and season with salt, pepper, and, if desired, nutmeg. Prepare the fried onions as described above.