This is a very quick, easy recipe for a great, creamy soup.
Ingredients
2-3 Baking potatoes
Vegetable Stock to cover
2 cups of milk (or soymilk)
1/2 t. marjoram
1/2 t. coriander
salt and pepper to taste
Cut potatoes into 1" cubes. Add to a stock pot and add enough vegetable stock to just cover potatoes. Boil on high heat until potatoes are soft. Add milk and lower heat to medium. Using a potato masher, lightly mash the potatoes. Transfer about 3/4 of the soup to a blender, and be sure some potato chunks in the pan. Lightly puree the soup in the blender to make a thickish, smooth mixture. Transfer this back into the pan and stir in spices. Serve hot.
This makes an excellent meal with some warm crusty bread and butter.
This soup reheats well, but tends to get a grainy texture if frozen.