A delicious, minimalist soup.
Simple Potato Soup with Carrots
- 1 tablespoon butter or olive oil
- 3 medium potatoes, any type, peeled and cut into small cubes
- 3 carrots, peeled and cut into small cubes
- salt and black pepper
- 4 cups stock, preferably warmed
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes. Add the stock and cook until the vegetables are very tender, about 20 minutes. Adjust seasoning and serve.
How to Cook Everything, Mark Bittman