I asked: Tell me about your grandma.
My Grandma's Potato Soup
(American, for sure)
This polyglot soup is a universal panacea--very similar to the classic French bonne femme or Parmentier soup. Tammy White's recipe, though, has a nice tooth and texture to it--and, as she says, is a great comfort food on wintery days. Serve hot to your family or to a crowd. In small portions, it's a nice start to a meal or adjunct to a sandwich. In large portions, served with salad and bread, it's an excellent meal.
Garnish: Your fancy. A sprinkle of paprika. Chopped celery leaves or scallions. I put 2 paper thin slices of cherry peppers and a sprinkling of scallion slices over the soup in a white soup plate--looked like a work of art!
Put the cubed potatoes and onions in a saucepan or souppot, depending on the volume, and cover with water about 1/2-inch higher than the solids. Bring to a boil, partially cover, then reduce heat and simmer until the potatoes are soft. Drain off about half the water, then pour in enough milk to be about 1/2-inch higher than the solids. Bring to a boil, simmer for 3-5 minutes, the stir in the butter. Salt and pepper to taste (or, as Tammy suggests, let your family members and guests season the soup at the table). Also, Tammy says, "Serve with low fat saltines! Very easy and tasty, a great comfort food on wintery days...enjoy!"