Potato Soup Recipe

I start by softening the onions in a little butter over medium heat. The sound is soft, almost sleepy — a small promise that something good’s on the way.
Once the onions turn translucent, I add the diced potatoes and pour in the broth. A gentle stir, a quick taste, and then I cover the pot.
Fifteen minutes later, the potatoes are tender enough to break with a spoon. The kitchen smells earthy and warm, like the simplest kind of comfort.
I blend the soup until smooth — not too perfect, though. I like leaving a few tiny potato bits for texture. Then, I pour in the cream and stir until it looks like silk.
A pinch of salt, a twist of black pepper, maybe some chives if I have them. That’s it. No rush, no rules, just flavor that feels earned.