**up: [[! RPAH Diet-friendly recipes|RPAH Diet-Friendly Recipes]]** --- # Potato soup - Serves 4. - Adapted from the Reader’s Digest’s ‘Old-Fashioned Potato Soup’ (*Quick, Thrifty Cooking*, 1985, p. 42). --- ## Ingredients - 4 medium-sized white potatoes (about 750g), peeled and cut into 1cm slices - 40g nuttelex (or butter, legal margarine; whatever) - 4 spring onions (white only), cleaned and finely sliced - 3 cups milk - ¼ teaspoon salt - 1 tablespoon parsley, finely chopped - a pinch of cayenne pepper \[ONLY IF YOU ARE ALLOWED THIS following your RPAH Challenges (otherwise *leave it out*)] ## Method 1. Place potatoes in a medium-sized saucepan with enough salted water to cover them. Place the lid (askew) on the pan, and boil for 10 minutes or until tender. 2. Meanwhile, melt the nuttelex in a frying pan over low heat. Add the spring onion and cook, uncovered, for a five minutes, or until soft. Put aside. 3. When the potatoes are done, drain then mash while still warm. 4. Return potatoes to the saucepan. Add spring onion, plus any nuttelex left in the frypan. Stir in the milk and salt. (This is where you can add the cayenne pepper if you’re lucky enough to be allowed such luxuries…) 5. Cook over moderate heat, stirring frequently, until smooth and steaming—this will take about 5 minutes. *Do not let it boil or it will curdle.* 6. Serve in bowls, sprinkling each serve with the parsley. ## Tips - For a cold soup, you can substitute cream for the milk, chill the soup, and top each serving with chopped chives instead of parsley.