Ingredients

• 500 gm. potatoes, peeled and thickly sliced

• 1 large onion, peeled and thickly sliced

• 30-40 gm. butter

• 2 bay leaves or a bunch of fresh rosemary leaves

• 500 ml. water

• 250 ml. milk (Optional. You can use all water)

• 1 tsp. freshly ground pepper

• 2 cubes/tablespoons/mini pots of vegetable stock

• Salt to taste. Add salt after stirring in stock cubes and tasting, because stock is already salted.

Instructions

1. Heat butter in a pan.

2. Add potatoes and onions, bay/rosemary leaves, and fry for a minute or two.

3. Reduce heat, cover and allow potatoes and onions to cook gently for 7-8 minutes. Neither should get brown.

4. Add water/milk and water, bring to boil and simmer covered for 30 minutes, until potatoes are soft. If adding milk, keep the heat low, or the liquid will boil over.

5. Remove bay/rosemary leaves.

6. Mash with a potato masher while still hot, until potatoes are broken up. You can blend it to a smooth soup, but I slightly grainy texture is quite nice.

7. Stir in freshly ground black pepper.

8. Adjust seasoning.

9. Serve piping hot. As it is quite a filling soup, I generally do not serve bread with it. As and Indian twist, you can serve it with a dollop of Green Coriander-Mint Chutney or Chilli Sauce.

10. You can garnish it with any finely shredded herb of you choice like parsley or coriander.

11. You can add a few green chillies, thinly sliced, as a garnish.

12. Also see Soup Selection.