Ingredients:

• ½ large onion
• 2 medium potatoes
• 3 cups of vegetable or chicken stock
• A bit of oil
• Other ingredient variations down below!

Instructions:

1. Slice up your onion. Add a bit of oil and sauté until translucent.
2. Add the potatoes and stock and boil until the potatoes are soft.

That’s the basics! Here are some other variations that we tried:

If your stock is home-made vegetable stock, you may need to add a bit of salt. We added two herbs – 1 bay leaf and 2 sprigs of thyme. The leaves will handily come off the little thyme branches and if you decide to purée the soup, you will need to take the bay and twigs out before doing so. Try chicken stock for more richness and add a couple of tablespoons of cream as a finishing touch. 

You can leave the soup thick and rustic. Try adding thinly sliced zucchini, carrot, spinach, broccoli, or kale near the end of the cooking time. You can also purée the soup to a fine texture and add cream, a swirl of yoghurt, chopped chives, fresh herbs, grated cheese, or other ingredients. 

Feel free to interpret “onion” as any vegetable of that family: garlic, leeks and shallots are all great choices. Add liquid to reach the consistency that you want. 

Our favourite trick is to add ½ of a teaspoon (just a touch) of vinegar to a soup. Especially with this earthy potato fare, it gives it a bit of a pick up that doesn’t taste too overtly vinegar on the palate.

Enjoy!