Old Country Potato Soup

THE ESSENCE OF COMFORT FOOD. If I were limited to but one soup, this would be it. So very simple and always so good. Serve with whole-wheat bread and butter (and cheese) for a complete meal. It freezes well but don't add cream until after thawing and reheating.

• Potatoes. For creamier soup, use russets or Yukon Gold. If potatoes are new and have tender skins, just wash and brush rather than peeling.
• Stock. Use chicken or vegetable stock (or even water saved from draining boiled potatoes); as a last resort, use plain water.
• Juniper berries/bay leaf. You'll get a fine result from bay leaves, but use juniper berries for a rich and rustic 'old country' flavoring. Gently crush the juniper berries with the flat side of a knife, put the berries in a screened tea basket (see photo, right), then drop the basket into the soup. Remove basket before serving.
• Dill. Fresh dill is by far the best. If using dried dill leaves, sprinkle the dill over the ingredients and stir in before adding the stock.
• Variation 1. Fry a few strips of bacon (chopped), then add onion, etc.
• Variation 2. Replace one potato with one small turnip, peeled and diced.
• Variation 3. Stir in one 15-oz can garbanzo beans, rinsed and drained, in Step 5.

Total time about 1-1/2 hours. Serves 5-6

SHOPPING LIST:		Shown with added garbanzo beans (chick peas)
	Onion (or shallots) Carrots Celery Garlic (optional) Potatoes Chicken or vegetable stock Caraway seeds Juniper berries or bay leaf Fresh dill
1	In a large pot, heat butter then cook gently ("sweat") until onions are translucent but not browned (7-10 minutes)	2 tablespoons butter (see bacon note above) 1 large onion (or a few shallots), finely chopped 1-2 carrots, finely chopped 1 celery rib (with leaves), chopped
2	Stir in and cook about 30 seconds	Optional: 1 clove garlic, minced
3	Add to pot, raise heat, and stir occasionally for a few minutes	5-6 medium potatoes, irregularly diced
4	Add, stir, then simmer—covered— until tender (30-60 minutes)	4-5 cups chicken or vegetable stock about 1/4 teaspoon caraway seed 6 to 8 juniper berries (crushed) or 1-2 bay leaves Salt and fresh ground pepper to taste
5	In last few minutes of cooking, stir in	1-2 tablespoons fresh dill, chopped, or 1 teaspoon dried dill leaves
6	Remove juniper berries / bay leaves. Lightly mash the soup in the pot with a potato masher.
	Serving:
Pour into bowls and stir in a small amount of half-and-half or cream Garnish servings with a dollop of sour cream or garlic croutons Garnish with fresh dill or flat-leaf parsley, chopped