One very cold and rainy November day, I was craving some potato soup that I had tried in a restaurant once so I made this one up as I went along. My family loved it! It's perfect for those dreary days and wonderful when you're sick, very soothing on the tummy.
1Peel and dice the potatoes and chop the onions (green parts too if you like.) In a covered saucepan, melt the butter and gently cook the onions and potatoes on medium heat until soft but not quite done or colored. Add the milk, water, and spices. Stir until spices are blended. Cook on a low simmer, not boiling, for about 30 to 40 minutes until soup thickens to a creamy texture.
2I like to leave my potatoes a little chunky, so I don't stir very aggressively. If you want a smooth soup you can use a hand mixer on a low setting to nearly liquefy the potatoes into the soup and strain out the onions. I much prefer the milder taste of the spring onions, but it works well with yellow onions and vidalias as well...just use 2 medium sized onions and dice. I like to serve it with grilled cheese sandwiches or a fresh-baked cheese bread or onion roll. Depending on the appetites stepping up to the pot, it serves 4 to 6.