Irish potato soup

Ingredients for 4 servings:

• 900 g potatoes
• 1 large onion(s)
• 60 g butter
• 1.2 liters of vegetable broth
• 300 ml milk
• 1 tsp parsley, preferably fresh
• 1 tsp chives, preferably fresh
• 1 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Irish Potato Soup

Peel and quarter the potatoes. Peel the onion and slice into thin strips. Melt the butter in a large pot. Add the potatoes and onion strips and fry for 10 minutes with the lid closed (stirring several times). Make sure nothing burns! Now add the broth, salt, and pepper. Bring to a boil with the lid closed, stirring constantly. Reduce the heat to low and simmer the soup for about 30 minutes until the potatoes are tender, stirring occasionally. Remove the pot from the heat and strain everything through a sieve into a second large pot. Add the potatoes and some of the onions (depending on your taste; if you like onions, you can skip the sieving) back to the broth and add the milk. Return the heat to full heat and purée the soup with a hand blender until smooth and creamy. Season again with salt and pepper. Add the cornstarch and bring to a boil briefly. Serve with parsley and chives. Onion bread goes excellently with this soup. The soup can be easily prepared and reheated.