This is my version of comfort food (except that I've become lactose intolerant, sigh). But still, there are just times when I need to break out my Mom's potato soup recipe. And it's written like a Mom-recipe -- no real measurements, all to taste, etc. Oh, and this is one of those recipes that tastes better with more pepper than salt. . .
1Cover potatoes with water; parboil potatoes until halfway done (less than 10 minutes!). Add onion for another couple of minutes. Drain water. Cover the potatoes with milk (less or more as individual taste dictates). Add butter. Add sour cream, salt, and pepper to taste. Simmer at low to medium low heat for a few minutes. DO NOT BOIL!