Potato Soup Recipes

Potatoes come in many form and colors.
Which one you choose will come down to your own tastes in the matter. Making the same recipe with little red potatoes or sweet potatoes will render new results. Varry it up a bit and see what you prefer.

Most potato soups I make start like this.
After that, varry by using different veggies, broth, or herbs.

Ingredients
4-5 Med red potatoes
1 Lrg onion; red, yellow or white
1-2 handfull of lentils; red or green
salt and pepper

BASE SOUP
Cut the potatoes in small to medium chunks and throw in a big soup pot. Cover with water, turn heat on high.
Chop onion in small chunks and throw in the pot. Add lentils, salt and pepper.
Bring the soup to boil then lower heat to gentle simmer until potatoes are soft and break apart whenever pressed against the side of the pot.

Green Lentils
Green lentils take longer to cook and should be added at the start, as stated above.
They will soften with cooking though most often stay "in shape".

Red Lentils
Red lentils cook in about 15 mn, so you can wait 5-10 mn before throwing them in if you prefer.
I've actually added them at the start too and it really makes no difference. These will melt nicely into the soup and add to the smooth texture.

Some things you can change or add for variations:

- switch to a different potato.
- add cauliflower.
- add carrots.
- add brocolli.
- replace the onion with 2 leeks.
- throw in a handful of parsley or cilantro.
- blend half of the soup and mix it back in.
- blend the entire soup.
- try different herbs.