It is icy and cold in Philadelphia. I want hot comforting soup. January is National Soup Month so I am republishing this easy Soup recipe.
This onion and cheese soup is simple to make, really tasty, and does not require any special cooking skill at all. The quantity is infinitely expandable, just maintain the proportion of equal weights of onion to potato. Serves 2 to 4 people.
3 large potatoes
3 large onions
8 ounces Swiss Cheese (quantity to taste)
Garnish of Minced Celery Tops
Peel onions and potatoes and place them in a deep soup pot. Be generous about removing outer layers of onion that are too tough to cook. Add enough water to cover the vegetables plus one inch above them. Bring water to a boil, then turn down and simmer until onions and potatoes are very soft. Grate the cheese. Mash the vegetables in their own broth when tender. Season with Salt and Pepper. Stir the cheese into the hot soup and serve. Garnish with minced celery tops.
You may wish to substitute another cheese or garnish (minced parsley, bacon bits, etc.). I prefer the combination above, as taught me by an elderly French woman whose surname I never learned. She was Madame Sophie always.
A little green salad and some good bread and I feel a happy well fed person.
Note: Do not overcook or it will be glue. Cook only until the vegetables can be pierced with a fork. You want some texture in your soup.