Suri’s Grandmother’s Potato Soup
Suri’s personal favourite, although no-one else ever seems too fond of it. The recipe was her grandmother’s. The flavour is much improved if it’s made a day in advance, and then left to sit overnight.
- 3 large baking potatoes
- 1 large white onion
- 1 stick butter
- water
- 3 cups milk
- celery salt
- Peel and cut the potatoes into half-inch chunks. Chop the onion coarsely.
- Put the potatoes and onion into a pot with just enough water to cover them. Salt them rather heavily with celery salt.
- Boil uncovered until the potatoes are cooked (about ten minutes or so). The water should be turning thick and sort of starchy, and losing volume.
- Using a ladle, mash the potatoes partway. Don’t do a terribly thorough job – you want some chunks left.
- Add the milk and butter, and stir it all up. Heat the soup until the butter has all melted. Be careful not to overheat or you’ll scorch the milk.
- Best served with a little pat of butter melting in it, and s’more celery salt (or celery seed).
(Recipe originally typed out for a Spindizzy cookbook in 2002 that came to naught.)