"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."
A. A. Milne
8 potatoes, unpeeled, cut into large pieces
2 quarts water or stock
3 onions, sliced
1/2 cup finely chopped celery stalks and leaves
1 cup milk
salt and pepper to taste
2 T butter or olive oil
1/4 c. chopped parsley stems and leaves
Scrub potatoes well. Cut into pieces and rinse. Place into soup pot and add water and onions. Cook over low heat for 15 minutes then add celery, cook until potatoes are just tender. Use hand masher or immersion blender to blend soup until it is smooth. (Leave chunks if you like texture in your soup). Add milk, salt and pepper. Heat until simmering.
Ladle into bowls and top with butter and chopped parsley. Serve with fresh crusty bread. It's also good with a bit of fresh rosemary on top, finely chopped. (Use olive oil instead of butter if you are serving this cold.)
(recipe adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette)
This is also good topped with green onions.