Katie's Potato Soup
Okay, texasgirl, here's the recipe I was talking about last night:
KATIE’S POTATO SOUP
2 cups finely chopped onions
2 Tbsp. butter
4 large russet potatoes, peeled and thinly sliced, about 1/8-inch
3 (16-oz.) cans beef broth or equivalent homemade
¾ tsp. salt
¼ tsp. freshly ground black pepper
2 cups milk, heated
2 Tbsp. butter, melted
Sauté onions in butter until soft but not brown. Add potatoes, broth, salt, and pepper. Cover; simmer gently for about 30 minutes. Check to see if potatoes are tender. They will have broken up quite a bit. If the potatoes are done, gently mash them with a potato masher until they are broken up but not smooth. Blend in milk and melted butter. Stir until combined. Heat soup until steamy. Serve. Note: If you want the soup to be less chunky, blend it in the pan using an immersion blender or blend it, in batches, in a blender. If using a blender, return the soup to the pan to reheat.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!