This soup builds flavor by slowly cooking thin onions in butter and oil until pale brown. Potatoes simmer in broth, then most are mashed into the pot for a dense, spoonable texture before Parmesan and parsley are stirred in.
Ingredients
Equipment
Method
- Peel the potatoes, cut them into 1/2-inch cubes, rinse in cold water, and set aside.
- In a soup pot, cook the butter, oil, sliced onions, and a healthy pinch of salt over medium heat, uncovered, stirring occasionally, until the onions wilt and turn a pale brown.
- Add the diced potatoes, turn the heat up to high, and saute briskly, turning the potatoes through the onions to coat them well.
- Add the broth, cover, and adjust heat so the soup comes to a slow, steady boil. When the potatoes are very tender, mash most of them against the side of the pot with a long wooden spoon. Stir well and cook another 8 to 10 minutes. If the soup becomes too thick, add up to a ladleful of broth (or water if you are not using homemade broth).
- Before turning off the heat, stir in the Parmesan and parsley. Taste and adjust salt, then serve with additional grated cheese at the table.