potato smoothness

The first time we made this the potatoes we used were on the smaller side, so the soup turned out a little thin, but it was absolutely delicious. I can't wait to make this with even more potatoes for a thick and creamy version. And it's great as a side with corned beef and cabbage in place of boiled potatoes.

Irish Potato Soup

1 tablespoon unsalted butter
2 medium yellow onions, peeled and chopped
6 medium russet potatoes, peeled and chopped
4 cup stock (chicken, vegetable, or ham), homemade if available
2 cups whole milk
salt and pepper to taste
Garnish: chopped parsley

In a large stock pot, melt the butter. Add the onions and potatoes; heat over medium heat, covered, stirring often until they begin to soften (15-20 minutes). Do not allow them to brown.

Add the stock and milk and allow to come to low simmer. Stirring often, cook until the potatoes and onions are fully soft about 25 minutes.

Use an immersion blender to achieve a smooth consistency. If, after processing, the soup is thicker than desired, pour it back into the cooking pot and thin with additional warm stock.

Adapted from Boulder Locavore