Potato and Three Onion Soup
2 pounds potatoes
1 large leek
2 large yellow onions
2 tablespoon dried toasted minced onions
1 quart water
1 quart 1% milk (or higher fat content)
Cut root end and woody green part off of the leek, then split the remainder down the middle and wash, making sure there is no grit on the inside of the leek. Cut leek into 1/2 inch slices. Rough chop the yellow onion. Coat the bottom of your soup pot with olive oil and then sweat the leek and onion over low heat until the get translucent and their choice are exuded. Scrub outsides of potatoes until clean, then chunk the potatoes into bite size pieces. Throw into the pot and then cover the whole mixture with about a quart of water. Add in dried minced onions. Cook until the potatoes just start to get tender. Then pour in mlik, and finish cooking until the potatoes are tender. Add salt and pepper to taste. Also good with some thyme thrown in. Garnish with chopped chives and a sprinkling of cheddar cheese.
A few notes: You can peel the potatoes or not. It's a choice thing. Also, some folks like a creamy potato soup, others like a milk broth with chunks. I am of the latter camp. If you want a smooth soup, do peel the taters and then use an immersion blender to puree the potatoes and broth together. Also, the more fat content in your milk, the creamier it will be.