Minestrina Di Patata
Italian Potato Soup from Mom
3 Pounds Boiling Potatoes (?) (I use bulk potatoes. Not sure the diff.)
1 Onion, chopped
3 Tbsp Butter
4 Tbsp Vegetable Oil
1/4 Cup Finely Chopped Carrot
1/4 Cup Finely Chopped Celery
1/2 Cup Freshly Grated Parmesan Cheese
2 Cups Milk
1 Tsp Salt
2 Cups Vegetable Broth (More if thinner soup is desired)
3 Tbsp Chopped Parsley
Put the potatoes in a large kettle or pot, add just enough water to cover and cook until the potatoes are tender, about 20 minutes. Mash the potatoes with their liquid with a hand potato masher or a potato ricer. Lumps are OK.
Put the onion, butter and oil into a pan and sauté until the onion turns pale gold. Add the carrot and celery and cook for 2-3 minutes. Leave some crunch in the vegs, don't overcook. Add the vegs to the potatoes.
Put the kettle over medium heat. Add the grated cheese, the milk salt and sufficient broth to give you the desired consistency. Bring to the boil. Lower heat and cook for 2-3 minutes stirring constantly.
Off the heat, stir in the chopped parsley. Serve with additional grated Parmesan on the side.
This recipe freezes beautifully and gets better when you re-heat.