2 lb. potatoes;
2 cups whole milk;
5 cups water (or chicken stock); 2 large onions; 1 teaspoon fresh thyme, chopped; 3 tablespoons cooking oil; 3-4 whole cloves; salt and pepper to taste.
Peel and slice potatoes and onions. Heat the oil in a saucepan and saute the onions for 5 minutes. Add water, thyme, potatoes and the whole cloves. Bring to a boil, cover and simmer for about 40 minutes. Remove the cloves and blend the soup with stick blender. Stir in milk and season to taste with salt and pepper. Heat through without boiling, and serve.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.