potato soup

Ingredients for 4 servings:

• 9 potatoes, preferably floury
• 2 m.-sized onion(s)
• g butter
• some milk
• marjoram
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grandma’s way

Peel and quarter the potatoes, add 1 liter of lightly salted water to a large pot, bring to a boil, and cook for about 20 minutes. Don’t worry if the potatoes overcook, as this will reduce the need for a hand blender later. While the potatoes are cooking, peel and dice the onions. Put a little butter in a pan and fry the onions until golden brown. Mash the soft-boiled potatoes in the cooking water using a hand blender (yes, I know, Grandma used to have a potato ricer for this). Bring to a gentle boil and season with salt, pepper, and marjoram. Add the onions to the soup and a splash of milk. Finally, add the remaining butter to the soup and bring everything back to a boil. The potato soup tastes best when it’s been allowed to stand for 1-2 hours, or even better, the next day.