Four Potato-Based Soups

Ingredients

Basic Ingredients

500 g (18 oz.) potatoes
350 g (12 oz.) lentils or other ingredient
2 large onions
1 clove of garlic
1 sprig of thyme
Salt and pepper
4 litres (4 quarts) water or broth
1 tbsp. butter
Parsley or chervil
Salt and pepper

Directions

Method for Auvergne-style soup

Peel and cut the potatoes into cubes; place all the ingredients except the butter and parsley into a large pot;
let simmer over low heat for 3 hours, checking the level of the liquid occasionally;
remove the bones; put the mixture through a food mill or ricer with the cooking liquid to obtain a nice creamy consistency;
season with salt and pepper to taste; stir in a knob of butter; sprinkle with finely chopped parsley or chervil.

Berrichon Soup

Replace the lentils with dry white beans, soaked overnight

Flanders Soup

Replace the lentils with celeriac (celery root), using 1 part celeriac to 3 or 4 parts potato;
add a large spoonful of concentrated tomato purée or tomato paste.

Provençal Soup

Replace the lentils with tomatoes of equal weight to the potatoes;
before putting the soup through the food mill, sauté some small onions in butter;
serve with slices of toasted bread, brushed with olive oil and rubbed with garlic.