Potato Soup

One-Pot Quick Method, cook diced potatoes, onion, and 2 cups stock in the microwave. Add 1 tablespoon butter or 1 tablespoon olive oil and 2 cups milk to the cooked potatoes, transfer to a blender and puree. Transfer to a soup pot, and continue as directed in recipe. Traditional Method, put the diced potatoes and 6 cups water into a 6-quart pan. Add 1/2 teaspoon kosher salt and bring to a boil. Cover and cook the potatoes until they are soft. Drain and save the water. (Strain out any potato chunks.) While the potatoes are cooking, cook the onion in butter or oil in the soup pot over low heat until onion is translucent and softened, about 5 minutes. Put the potatoes, onions, stock (in batches if necessary), and milk into a blender (not a processor) and puree. If you need more liquid, add reserved potato cooking water. When the potato is pureed, return it to the soup pot. Cook over medium low heat, stirring often. Add reserved potato cooking water (or more milk) until it is the consistency you like. Add pepper flakes and 1/4 cup parsley, turn the heat to simmer, and cook about 3 - 4 minutes to blend the flavors. Add more potato water or milk if soup is too thick. Taste and add salt if necessary. Variations: Potato Peanut Soup: add 1/2 cup creamy peanut butter and garnish with toasted, chopped, dry-roasted peanuts. Potato Leek Soup: substitute sliced leeks for onion. Vichyssoise: transfer soup to a non-reactive metal, glass, or plastic container, cover with plastic wrap laid directly on the soup, and refrigerate until well chilled. Serve in glass bowls, if possible, and garnish with a slice of lemon and chopped chives or parsley. Add grated Cheddar or Parmesan cheese, or sliced carrots or celery, or a flavorful herb such as tarragon, or cooked smoked sausage or ham, or hard smoked salmon (at the very end). Its rich base flavor is just asking for leftovers. To serve, ladle into preheated bowls and garnish with remaining parsley or toasted peanuts.