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"creamy" soup: basic potato soup
Sometimes, you want a soup with substance. Bean soups are hearty, certainly, but not terribly elegant: no, what you’re looking for is a soup that’s smooth and rich and creamy. This desire, alas, might seem to run contrary to your waistline’s demand that you steer clear of fat. Fortunately, it’s possible to get delectably "creamy"-tasting soups that actually don’t have any cream at all.

1 Wash, peel, and cut the potatoes into 1" cubes. Chop off the ends of the onion and discard; peel and dice the remainder.
2 Heat the olive oil in a stockpot and sauté the onion until soft and translucent (5 minutes or so).
3 Add the potatoes and liquid. Bring to a boil, and simmer until the potatoes are tender.
4 Blend the soup a little at a time (don’t fill the container all the way, or you’ll get boiling hot liquid splattered all over your hand. Also, hold the cover on tight with a thick towel, and zizz it on low first, then change the setting to high).
5 Return to pot and reheat, seasoning to taste with salt and pepper. Thin with water, stock or milk if necessary. Happy eating!

good things to add to potato soup | bacon (stir in just before serving), cheese (stir in just before serving), milk or cream (stir in a little bit while reheating – you won’t need very much, since the potato will serve as the thickener); leek (substitute for the onion); chives or scallions (stir in before serving); leafy greens (spinach or kale especially; stir in cooked greens while reheating); carrots (cook along with the potatoes)

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