Pappy's Potato Soup

Serves 4

This recipe is for a basic potato soup, exactly the way my grandfather used to make it. It is typical of simple Pennsylvania Dutch cooking. Pappy often had it for lunch, but my mother made it for a quick and light dinner. It is so good and very easy, using less than five ingredients, not counting water, salt and pepper, allowing the natural flavors to shine through. I still make it on occasion. For a more substantial main dish based on this soup that includes a few more vegetables, see the easy vegetable chowder in the similar and related recipes.

Ingredients

• 3 tablespoons butter, preferably unsalted, divided
• 1 medium onion, finely chopped
• 6 large potatoes, peeled and diced
• Water
• 2 to 3 cups milk
• Salt and pepper to taste

Cook the onions in 1 tablespoon butter in a medium saucepan over medium heat until softened. Add potatoes and just enough water to cook, about 1 cup. Season lightly with salt. Bring to a boil; cover and reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Add the milk, remaining 2 tablespoons butter, salt and pepper to taste. Continue to cook over medium heat just until hot, being carefully not to boil. With a potato masher, mash some of the potatoes right in the pot, or use an immersion blender to thicken the soup slightly, being careful to leave most of the potatoes intact.