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RECIPE
7 INGREDIENTS6 STEPS1HR

MFK Fisher’s Potato Soup

4.5
2 Ratings
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Probably the most satisfying soup in the world for people who are hungry, as well as for those who are tired or worried or cross or in debt or in a moderate amount of pain or in love or in robust health or in any kind of business huggermuggery.

1HR

Total Cooking Time

7

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2
Onions , thinly sliced
4
Medium Potatoes , thinly sliced, peeled
1/4 cup
to taste
Salt and Pepper
3 cups
to taste
Fresh Herbs , chopped
such as parsley or chives
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Directions

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Step 1
Sauté Onions (2) in Butter (1/4 cup) over medium heat for 15 minutes, or until tender and just beginning to turn color.
Step 2
Add Potatoes (4) and water to cover, about 2 1/2 cups. Simmer until tender, about 20 minutes.
Step 3
In a separate pot, melt the butter over medium heat. Add All-Purpose Flour (2 Tbsp) and stir with a wooden spoon until a light brown paste forms, a minute or so.
Step 4
Slowly add Milk (3 cups) , whisking constantly. Bring milk mixture to a gentle simmer, stir, then keep warm.
Step 5
When potatoes are tender, add milk mixture to the pot. Purée using a blender. Season with Salt and Pepper (to taste) . Bring soup to a gentle simmer, stirring to ensure it isn't sticking to the ​bottom ofthe ​ pot.
Step 6
Garnish with chopped Fresh Herbs (to taste) . When reheating the soup, thin with water as needed and adjust seasoning to taste.

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