Potato Soup

Ingredients

• 600 grams Cold boiled potatoes (Approximately 4-5 medium potatoes)
• 1 whole Large onion, sliced
• 2 tablespoons Butter
• 250 milliliters Water or vegetable stock (Enough to boil the onions)
• 1 liter Whole milk (Original calls for 'a quart or more')
• 2 leaves Bay leaves
• 0.25 teaspoon Dried thyme (Original calls for a 'saltspoonful')
• 1 tablespoon Fresh parsley, blanched and chopped (Original calls for a 'brimming teaspoonful')
• 60 milliliters Heavy cream (Optional improvement)
• 1 pinch Dried mint (Optional garnish)
• 10 whole Tiny new potatoes (marble size) (Optional, for texture)

Instructions

1. 1Slice the onion. Blanch the parsley in boiling water for 30 seconds, drain, and chop finely. Measure out the cold boiled potatoes.
2. 2In a frying pan or pot, melt the butter and fry the sliced onion gently. Do not let it turn color (brown). Add the water or stock to the pan and let the onion boil until it is completely tender.
3. 3In a separate pot, bring the milk to a boil with the bay leaves. Remove from heat once boiled.
4. 4Remove bay leaves from the milk. Rub the cooked onions and the cold boiled potatoes through a wire sieve into the pot of milk. You can use some of the warm milk to moisten the potatoes in the sieve to help them pass through. Continue until the soup is thick.
5. 5If using tiny new potatoes: wash them, boil them in water for 5-10 minutes until tender, and drain.
6. 6Bring the soup to a boil. Add the thyme and the chopped blanched parsley. If using the tiny potatoes, add them now. Stir in the cream if using. The soup should be thicker than most soups.
7. 7Serve hot. Dried mint can be sprinkled over the top as a garnish.